La Charra (salsa)

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8 Tomatoes, (large)
2 Green bell peppers, (large)
1 Onion, (large)
8 Serrano peppers
2 Garlic cloves
1/2 cup Cilantro
1 tbsp Ground cumin
1 1/2 tbsp Seasoning salt
1 tbsp Onion Powder
1 tbsp Garlic salt
1 tsp Black Pepper


Wash vegetables. Core and halve bell peppers. Peel onion and slice thickly. Place tomatoes, bell pepppers, onion, serranos, jalapenos and garlic cloves on charcoal grill (or set on cookie sheet and place in broiler of oven). Grill until charred. Let cool. Slice stems off jalapeno and serrano peppers. Place all vegetables, cilantro and seasonings into blender or food processor until chopped. (Do not seed tomato or peel skin off vegetables.)

Pour into large saucepan, bring to boil. Turn heat down to medium and cook for 10 minutes. Place in airtight container. Cool and refrigerate.