Papá's Salsa

Hello! I'm back! This is one of those beautiful sunsets from San Angelo. We just returned from a Texas vacation and I promised my friends that I would post this salsa recipe. It is actually an adapted version of my father-in-law's recipe. It is a family classic!

 Papás Salsa

1-2 jalapeños
5-7 Roma tomatoes
1/2 bunch cilantro, roughly chopped
1 teaspoon salt

In a cast iron skillet, roast 1-2 whole jalapeños. While jalapeños are roasting, rinse and cut Roma tomatoes in half to fill your skillet. Cook until both the jalapeños and tomatoes are blackened. 

Remove jalapeños from skillet and cut up.  Discard the stems. If you want less heat, then don't use the seeds. Place cut jalapeños at the bottom of a blender and then add blackened tomatoes. 

In the blender, add 1/2 bunch of fresh cilantro, that has been roughly chopped, and 1 teaspoon of salt.

Slowly pulse salsa in blender until all ingredients have been blended.