I've been making this for months now and it's always a hit, it's also very easy to make (even if you're retarded).
Ingredients:
3-4 Roma tomatoes
1-2 good size jalapeno's depending on desired spice level (they've been weak here lately so been adding serrano or habanero for extra kick which is why you'll see three peppers in the pics below
)
1/4 large yellow onion or 1/2 small yellow onion
1 unpeeled garlic clove
1 bunch of cilantro (I typically use a generous hand full, stems and all, but not quite the whole bundle)
1-2 tsp Knorr Chicken Bouillon (I usually use 2)
1/4 cup of water
Salt to taste
Get you a fry pan and preheat over medium-high heat on the stove top. Take the tomatoes, jalapenos, onion, and garlic and place in the fry pan. Let them sizzle on all sides, periodically turning, until they start to blacken. Once blackened, toss the whole tomatoes, onion, unpeeled garlic, and cilantro into a blender. Take your jalapenos and cut the stems off before also placing them in the blender. Add 1/4 cup water, 1-2 tsp of the chicken bouillon, couple pinches of salt, and blend until smooth. Taste and keep adding salt until the deliciousness slaps you in the face.
Best part is it only tastes better with time. Let it marinate in the fridge for a couple of days...
Ingredients:
3-4 Roma tomatoes
1-2 good size jalapeno's depending on desired spice level (they've been weak here lately so been adding serrano or habanero for extra kick which is why you'll see three peppers in the pics below
)1/4 large yellow onion or 1/2 small yellow onion
1 unpeeled garlic clove
1 bunch of cilantro (I typically use a generous hand full, stems and all, but not quite the whole bundle)
1-2 tsp Knorr Chicken Bouillon (I usually use 2)
1/4 cup of water
Salt to taste
Get you a fry pan and preheat over medium-high heat on the stove top. Take the tomatoes, jalapenos, onion, and garlic and place in the fry pan. Let them sizzle on all sides, periodically turning, until they start to blacken. Once blackened, toss the whole tomatoes, onion, unpeeled garlic, and cilantro into a blender. Take your jalapenos and cut the stems off before also placing them in the blender. Add 1/4 cup water, 1-2 tsp of the chicken bouillon, couple pinches of salt, and blend until smooth. Taste and keep adding salt until the deliciousness slaps you in the face.
Best part is it only tastes better with time. Let it marinate in the fridge for a couple of days...
