Salsa Picoza

November 01, 2011


Place tomatoes, onion, and jalapeños in a saucepan with water to cover and boil until vegetables are soft. Drain and let cool slightly, removing the tomato skins and placing them along with the onion and jalapeños in a blender or food processor. Process until well combined and then pour into a medium-sized pot.

Melt butter in a sauté pan, add chile arbol and grill until slightly soft. Remove from pan and set aside.

Add olive oil to the sauté pan and heat over medium heat. Sauté diced onions and cilantro until the olive oil is infused with their flavors. Add to the pot with the other vegetables and simmer to combine flavors. Serve warm over huevos rancheros or refrigerate until ready to enjoy with tortilla chips.

Serves 4

Courtesy of Chef Julio Narez – mi Pueblo


  • 2 tomatoes
  • 1 cup roughly chopped onion
  • 6 jalapeños
  • 1 pat butter
  • 1 ounce dried chile arbol 2 ounces olive oil
  • ½ cup diced onions
  • ¼ cup cilantro
  • 3 tablespoons garlic powder
  • 2 tablespoons salt
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