Braising the brisket in cola makes for a perfectly tangy and sweet cooked-in-the-pot finishing sauce.
Quick And Easy Salsa
Fresh, tasty and incredibly easy to make, this salsa recipe will quickly become a favorite.
For real though, when killer salsa is this easy to make, there’s nearly no excuse to buy the premade kind. Well, maybe if you’re in Texas or the Southwest and have access to some pretty amazeballs jars of salsa. But for the most part as a general rule, jarred salsa is NOT COOL, BRO.
So here’s how easy this recipe is: roughly chop ingredients (and I pretty much mean, cut in half and that’ll do), put on tray, roast, toss in blender, blitz. Ridiculous.
The “blackening” of the vegetables is optional, but does help to give a fire roasted flavor and appearance. It’s quick and easy to do in the broiler. You can use this fresh salsa on everything. Tacos, dipping with tortilla chips, as a fresh condiment with steak… it’s pretty versatile. Try putting some on scrambled eggs for breakfast, wrapping in a tortilla and voila – breakfast burrito!
- 3 large ripe tomatoes
- 5 jalapenos
- 1 large onion
- 1 head of garlic
- 1 bunch cilantro
- 1 lime
- olive oil
- salt & pepper
- Preheat oven to 350f
- Optional step: for extra char, blister the jalapenos, tomatoes and onions over a gas flame by using a fork to hold them directly in the fire, rotating as the skin turns black.
- Chop jalapenos and tomatoes in half, chop onions in quarters. Cut the top off the garlic leaving the roots intact and the cloves exposed.
- Place on a tray lined with baking paper, drizzle with olive oil and sprinkle with salt
- roast in oven for 20-25 minutes
- Once the veg are cool, place in a blender. You can scrape out the jalapeno seeds at this point if you prefer a milder salsa. Squeeze out the now softened garlic cloves into the blender and discard the skin.
- Blitz until well mixed
- Add roughly chopped cilantro, blitz again.
- Stir through lime juice and add salt and pepper to taste
Quick And Easy Salsa
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