Mexican Spicy Chunky Salsa

Ingredients:

4 medium ripe tomatoes

2-3 jalapeño peppers (adjust to taste)

1/4 medium red onion (finely chopped)

1/4 cup fresh cilantro (chopped)

1/2 teaspoon ground cumin

1 tablespoon lime juice (freshly squeezed)

1 tablespoon olive oil (optional for smoothness)

Salt to taste

1/4 teaspoon red pepper flakes (optional for extra heat)

1 tablespoon vinegar (optional, for added tang)

2 cloves garlic (minced)

Instructions:

Char the Tomatoes and Peppers:

Place the tomatoes and jalapeños on a hot griddle or comal (cast-iron skillet) over medium heat. Let them cook for 5-7 minutes, turning occasionally, until the skin is blackened and charred. This step adds a smoky flavor to your salsa.

Cool and Peel:

Once charred, remove the tomatoes and jalapeños from the heat. Allow them to cool for a few minutes. Peel the tomatoes and carefully remove the stems and seeds from the jalapeños (leave some seeds if you want extra heat!).

Chop and Mix:

Chop the charred tomatoes and jalapeños into small chunks and add them to a bowl. Add the minced garlic, finely chopped red onion, and fresh cilantro to the bowl.

Season:

Add the lime juice, cumin, red pepper flakes, and salt. Stir to combine all the ingredients.

Add Olive Oil and Vinegar (Optional):

For a smoother texture and extra flavor, drizzle in the olive oil and a bit of vinegar, then stir again.

Taste and Adjust:

Taste the salsa and adjust the salt, lime, or heat to your preference.

Chill and Serve:

Let the salsa sit for about 10-15 minutes to allow the flavors to meld together. Serve with tortilla chips, tacos, or your favorite Mexican dishes!

Tips:

For a smokier flavor: You can also char the onion and garlic.

For a milder version: Remove the seeds from the jalapeños or replace them with milder peppers like poblano.

This chunky salsa is the perfect mix of spicy, smoky, and fresh! Enjoy! 🌶️🍅🌮