El Chile Salsa
This is my clone of the El Chile salsa in Austin. It took a bit to figure out, but this tastes the same to me. It's not super spicy, but it is good.
Ingredients:
5 large tomatoes
5 cloves garlic
4 large mature jalapenos
1/4 cup apple cider vinegar
1/2 tbsp salt
Directions:
Preheat oven to 325F *
Quarter tomatoes
Halve jalapenos
Put aluminum foil on a cookie sheet and brush with some kind of oil
Roast vegetables for 3 hours.
Take all ingredients and put in food processor or blender, and blend until liquid.
*Note, I believe that the original is fire-roasted, which darkens the color. This tastes the same to me though.
** I have confirmed it. Fire roasting gives it a darker color, and a smokier flavor. You also should only roast the tomatoes, garlic, and jalapenos for about 1 hour instead of 3 when you use the grill.
Ingredients:
5 large tomatoes
5 cloves garlic
4 large mature jalapenos
1/4 cup apple cider vinegar
1/2 tbsp salt
Directions:
Preheat oven to 325F *
Quarter tomatoes
Halve jalapenos
Put aluminum foil on a cookie sheet and brush with some kind of oil
Roast vegetables for 3 hours.
Take all ingredients and put in food processor or blender, and blend until liquid.
*Note, I believe that the original is fire-roasted, which darkens the color. This tastes the same to me though.
** I have confirmed it. Fire roasting gives it a darker color, and a smokier flavor. You also should only roast the tomatoes, garlic, and jalapenos for about 1 hour instead of 3 when you use the grill.