Salsa Mexicana

When I was in Mexico I learnt just how simple it was to make the best salsa I'd ever had. Like most good food, it all comes down to a few quality ingredients that compliment each other. In this recipe you'll learn the secret to making the best homemade salsa every time. I typically make a batch of this salsa at the start of each week. It stores perfectly in the refridgerator for just over a weeks time. We enjoy it over pan friend eggs, pulled pork tacos, with tortilla chips or as a side dip for just about anything.

Servings: Approx. One 500mL Mason Jar

Prep Time: 10 Minutes

Ingredients:

• 4 Roma tomatoes

• 1 Jalapeño pepper (if you don't like spice only use half a pepper and throw away the seeds)

• 1-2 Cloves of garlic

• Salt to taste

Instructions:

1. Start by washing your tomatoes and jalapeño.

2. Next, place your tomatoes and jalapeño in a pan on high heat without any oil. The idea is to char all sides of the tomato and jalapeño until blackened and warm. Charring the veg is the secret.

3. Place the chard ingredients in a food processor along with one or two cloves of garlic and blend on high for one minute. You can also omit the garlic all together and it will still be excellent. Note: this style of salsa is meant to run a little runny- that's just the style.

4. Salt your salsa to taste. I usually will add 1/2 tsp of salt at a time stirring and tasting the salsa between tastes.

5. Voila, you will never have to buy salsa at the store ever again!