Salsa Corriente
Original Recipe from Amanda's Dad
Ingredients
5-6 roma tomatoes
1 4oz can of diced jalapeño peppers
3-4 jalapeño peppers, diced
1 green bell pepper, diced
1/2 white onion, diced
1 tbsp olive oil
1 tbsp garlic salt
Instructions
Coat tomatoes lightly with olive oil and roast in an open flame gas grill until charred and mushy (approximately 20-30 minutes, depending on size of tomatoes).
Blend tomatoes in blender to create a chunky paste and set aside.
Mix canned jalapeños (include the juice in the can), fresh jalapeños, green pepper, onion, olive oil and garlic salt together in a bowl.
Preheat cast iron griddle on open flame grill and grill mixed ingredients until slightly charred. Use a spatula to turn ingredients continuously for (about 6-8 minutes).
Place mixed grilled ingredients into a bowl and add blended tomatoes. If the salsa is too thick, add small amounts of water. Add garlic salt to taste, if needed. Allow to cool before refrigerating (about 10-15 minutes).
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