This salsa, which has four times as many peppers as it does tomatoes, adds an extra-spicy kick to any dish, and the simple recipe makes it easy to prepare any time.


  • 4 jalapeños
  • 1 roma tomato
  • Salt to taste


  1. Heat a comal or cast-iron skillet over medium heat. Roast whole jalapeños and tomato until blackened on all sides, then transfer to a resealable bag to rest for 5-10 minutes.
  2. After it cools, remove and discard skins from chiles and tomato. Do not deseed chiles.
  3. Small dice all ingredients, add salt to taste, and serve.
From the February 2019 issue
The March 2024 cover of Texas Highways Magazine

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