For once, I don’t have much to say. This post is little more than a recipe for my best salsa recipe. It’s so utterly simple that it’d be silly not to make it – right now.
The key to this salsa is charring the tomatoes, jalapenos, and garlic to smoky blackness. Blackening the ingredients intensifies the earthiness and umami. Once that’s done, it’s just a matter of whizzing it up and balancing the flavours with some brown sugar, lime juice, olive oil, and salt and pepper.
Using 4 jalapeno peppers with the seeds and membrane intact makes one spicy salsa. It’s a slow, lingering heat that doesn’t burn. It does, however, keeps everyone reaching for more.
I don’t suggest using less peppers because it’ll jeopardize the kick. But if you can’t take the heat, remove the seeds and membranes before putting them in the food processor.
If you prefer, you can char the ingredients on the grill instead of under the broiler. It can get a little smoky in the kitchen but it’s well worth it.