Josephina's Authentic Mexican Salsa

The trick to this salsa is blackening on a cast iron skillet.  Make sure not to stir too much.
You want dark black patches on the veggies.  

The first almost 4 years of our marriage we lived in a charming, basement apartment (albeit creeping with cockroaches, the entire neighborhood was) of the most wonderful family from Mexico.  We learned a lot living with them, and one of the biggest take-aways was Josephina taught me how to make her delicious salsa.



Brent and I would beg her to make us salsa, as much as was possibly tactful.  Finally, I asked for the recipe.  I made several batches.  No comparison.  They all fell flat.

I decided I needed a live tutoring session.  After several careful observations, my salsa improved dramatically.  I discovered Josephina and I were from the same mold.  We don't like recipes and rarely stick to one.

I watched her like a hawk, and this salsa is the best semblance.  I may have posted this before, but it is worth reposting.

Josephina's Authentic Mexican Salsa

1 can tomatoes or 5-10 fresh roma's

1  onion, yellow or red

¼-1/2  c cilantro

1 t cumen

1 t coriander (opt)

1 t salt

Juice of 1 lime

½-1 jalenpeno

Turn heat onto high and blacken tomatoes, onion and jalepeno on a cast iron skillet.  Combine the rest of ingredients into blender or food processor.  Process.  Add tomatoes and onions and process gently until desired consistency is reached.