September 29, 2022 | By
Ingredients
4 tomatoes
1 medium onion
Juice of 8-10 key limes
1 bunch cilantro, leaves only
40 to 50 chile pequins
Salt and pepper
Directions
Mash the chile pequin using a molcajete or another form of mortar and pestle.
September 29, 2022 | By Cat Cardenas
May 28, 2020 | By June Naylor
March 29, 2019 | By Susan L. Ebert
All year-round Texas produces fruits and vegetable ripe for baking, cooking, and canning. Tomato season is just around the corner, and after picking up a few bushels at a farmers’ market or stand, you’ll want to have this salsa recipe handy. Roasting the peppers and tomatoes first adds some toothsome char and also makes them easier to peel. Hatch chiles mingled with jalapeños to bring some smoky depth to the heat; just make sure to either wear gloves while working with hot peppers or plan to wash your hands thoroughly afterwards. Canning the results ensures that your salsa is delicious and fresh-tasting for the next year.
January 31, 2019 | By
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.
November 7, 2017 | By
The spectacular cooks featured in our coverage of Texas holiday meal traditions also shared the secrets of their favorite dishes.
Published 10 times per year by the Texas Department of Transportation, Texas Highways, the official travel magazine of Texas, encourages travel to and within the Lone Star State and tells the Texas story to readers around the world.
