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.

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