SALSA PICANTE

Salsa Picante image

Homemade salsa picante can dress up tacos or serve as a table sauce for chips.

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

1 1/4 pounds vine tomatoes
2 jalapeno chiles, stems removed
1/2 medium white onion, cut into wedges
3 garlic cloves, unpeeled
1/4 cup water
1 tablespoon plus 1 teaspoon white vinegar
1 teaspoon coarse salt

Steps:

Preheat broiler. Place tomatoes, jalapenos, onion, and garlic on a rimmed baking sheet. Broil, turning vegetables often and rotating baking sheet frequently, until tomatoes are blistered with dark spots and flesh is tender, about 5 minutes. Let cool. When vegetables are cool enough to handle, peel garlic. Puree garlic, tomatoes, jalapenos, onion, water, vinegar, and salt in a blender until almost smooth. Serve warm or chilled. Sauce can be refrigerated for up to 3 days.

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