Doña Chole's Tomato Salsa for Tacos and Carnitas

Name: Doña Chole's Tomato Salsa for Tacos and Carnitas
Total time: 7200 s
Yield: 1 quart of salsa
Ingredients: 2 1/4 pounds ripe tomatoes, very clean and stemless; 2 onions, peeled and chopped; 1 cup chopped cilantro; Pinch coarse salt; 7 whole jalapeño peppers, chopped, stemmed and seeded; 4 pickled jalapeño peppers, chopped; Pinch cumin; Splash good vinegar or tequila

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is a salsa commonly used in Mexico, especially by my grandmother and aunts to season carnitas, grilled meats, and cheese tacos, taking advantage of the season's produce.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is a salsa commonly used in Mexico, especially by my grandmother and aunts to season carnitas, grilled meats, and cheese tacos, taking advantage of the season's produce.

Saved

Ingredients

2 hours

1 quart of salsa

2 1/4 poundsripe tomatoes, very clean and stemless
2onions, peeled and chopped
1 cupchopped cilantro
Pinchcoarse salt
7whole jalapeño peppers, chopped, stemmed and seeded
4pickled jalapeño peppers, chopped
Pinchcumin
Splashgood vinegar or tequila

Saved

Steps

2 hours

1

First, in a pot, cook four chopped tomatoes with the garlic cloves, cumin, and salt over medium heat with a little water. When it boils, turn off the heat, let it cool, and blend very well. Adjust salt to taste.
2

Once the tomatoes are blended, add the remaining finely chopped ingredients, except for the pickled jalapeños. Mix everything and let it rest for at least an hour so the onion softens and the salsa develops a better flavor.