Cooked Red Salsa
This is a great shortcut salsa. try it as written before you tinker with it - it's deceptively good. the garlic salt really is the key. i love this with plain cheese quesadillas.
Steps
In a hot , dry skillet , blister the jalapenos , turning until blackened on all sides.
Remove from the skillet and let cool.
When cool enough to handle , stem , seed , and roughly chop.
Add the tomatoes and jalapenos to a blender or food processor , and puree to desired consistency.
Add garlic salt to taste , keeping in mind that the taste will become more pronounced after it chills.
Store in a pint jar in the fridge.
Ingredients
chopped tomatoes, jalapeno, garlic salt