Ingredients
- 2 habanero peppers (or 3 jalapeno chiles)
- 1 large white onion (unpeeled and halved)
- 6 medium tomatoes (firm ripe tomatoes)
- 5 garlic cloves, unpeeled
- 3 tablespoons oil (vegetable oil)
- 1 1/2 teaspoons oregano, minced (preferably Mexican oregano) or 1/2 teaspoon dried Mexican oregano
- 2 tablespoons cilantro, finely minced
- Salt
How to Make
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Step 1: Preheat a griddle or a large heavy skillet, preferably cast iron, over medium-high heat. Roast the vegetables and the garlic on the griddle for 6 to 8 minutes, turning them with tongs to brown all sides.
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Step 2: Rub the skin off the chiles and discard the seeds. Peel and quarter each onion half. Peel the garlic.
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Step 3: Place the roasted ingredients and dried oregano in a blender and grind to the desired consistency. I like mine a bit chunky.
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Step 4: Heat the oil in a large skillet over medium-high heat. Add a drop of salsa, andif it sizzles - the oil is ready. Add the rest of the salsa and sauté for 2 to 3 minutes. Careful, it WILL splatter.
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Step 5: Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature. Refrigerate leftovers.
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Note: if the salsa isn't spicy enough, pour a small amount in the blender and add more jalapeno. It doesn't need to be roasted. Process till smooth and add to the rest of the salsa.
Tips & Variations
- Cast iron pan or griddle
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