Like it says in its name, recreating this restaurant favorite can be done easily. Chef Rick Lopez calls it ‘a lazy salsa.’ He says, “It’s something that won’t take a bunch of time. It’s just four things and salt and pepper. It’s so lazy you can chop it all up and put in the Vitamix or roast them in an oven and start dipping chips in almost immediately.”
Prep time: 30 mins
Serving: 4-5 friends
Oven: 400F
What you need: oven, cutting board, chef knife, baking sheet, blender, serving bowl for presentation.
Ingredients:
6 tomatoes (medium size)
2 yellow onions
8 jalapeños (less if you prefer a more mild spice)
8 garlic cloves
½ cup mild or canola oil
Salt and pepper to taste
Directions:
· Remove the stems off jalapeños, cut in half, coat with 1 tablespoon of oil and season with salt + pepper. Place on a baking sheet tray.
· Cut tomatoes in half and toss with the jalapeños, season again with salt and pepper.
· Place the tray with both veggies into a 400F oven and roast for 8-10 minutes. You should see a little blistering and hear loud crisp sizzles when you take the veggies out of the oven, let cool in another bowl or plate.
· Cut onion into quarters and season with oil, salt + pepper and toss onto the already hot baking sheet with the garlic. Coat with the oil, salt + pepper. Use a spoon to mix so you don’t burn your hands. Place into the oven and roast for 8-10 minutes. Let this cool on a plate for 5 minutes.
· Once veggies have had time to cool off a bit, add them to your blender and blend in 2 batches. Get it to your desired salsa texture - shorter pulses for a more chunky approach, or let it blend longer for smooth.
· Incorporate all blended salsa into one bow and taste. Place in the refrigerator to chill for about an hour, and serve when ready.