October 19, 2007

Authentic Burnt Mexican Salsa

I've been dying to find a recipe for salsa that has the black specks in it...and I came across this one. It is perfect, and now I know that the black specks come from burning the ingredients first! Genius!

8-10 Roma tomatoes
1-2 jalapenos
1 medium onion
juice from 1 lime
3/4 t. lemon pepper
3/4 t. Lawry's seasoning salt
3/4 t. Lawry's garlic salt
3/4 t. salt
1 dash oregano
1/2 t. dried cilantro (coriander)
1 can diced tomatoes
1/2 bunch cilantro (chopped)

Place tomatoes, jalapenos and onion in a frying pan on high heat. You can half the onion and depending on how hot the jalapenos are, you may want to de-vein them. Let the vegetables burn! You will want to turn them every once in a while to get a lot of the outsides nice and black.

Remove from the pan and place in a bowl. Refrigerate until cool. Add remaining ingredients and blend together in a blender. Cool in fridge. Makes TONS.


  1. This recipe is comparible to my homemade salsa recipe other than the burning part...how does that change the flavor?

  2. oh the burning is PERFECT...I love the taste it gives it.


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