A basic tomato sauce used for eggs, meat, tacos, quesadillas. Etc.
- 3 ripped tomatoes (medium to large size)
- 6 fresh chili jalapeno
- 1 garlic clove
- ½ teaspoon (or to taste) sea salt
- 1 tablespoon rapsolje
1/Heat the oil in a pan (medium-high temperature), add the tomatoes and chilis.
2/Turn them around very often until they are brown/burnt. Set them in a plate. In a molcajete, place the garlic and smash it, add the tomatoes (one by one) and smash them.
3/Then add the chilis (one by one) and smash them. You will get a salsa consistency, add salt to taste.
***This salsa can be made in a blender (low speed), same process.