This recipe won third place in the 2016 el Restaurante Sassiest Salsa Contest
From Jimmy Blacketer Chef/Owner, Los Cabos Mexican Grill & Cantina, Jenks, Oklahoma
1 lb. whole peeled tomatoes (canned)
1⁄2 oz. whole fried jalapeños (no stems)
1⁄2 oz. fried Arbol pepper
2 oz. chopped cilantro leaves (no stems)
1 T. salt
1 T. garlic powder
1⁄4 cup water (if necessary)
Open whole peeled tomatoes can and drain the liquid into a bowl. Place whole peeled tomatoes on a sheet pan lined with foil. Turn oven on high broil, approximately 500° F. Make sure your oven rack is on the highest setting. Place the tomatoes in the oven and charbroil them (the result you’re trying to achieve is a blackened roasted tomato).
Once at least half of the tomatoes or more are blackened, remove from oven and immediately place in a high-capacity restaurant blender.
While the tomatoes are in the oven, place jalapeños and Arbol peppers in a 350° F fryer. If you do not have a fryer, fry them in a skillet with a 1/4-inch of canola oil on medium high to high heat. Be careful when frying the jalapeños as they hold water and can cause the oil to splatter. Fry until they are dark in color, allow to drain for a minute or two, then add them to the blender with the tomatoes. Add reserved tomato juice to the blender, then add remaining ingredients; blend on high, slowly adding water as needed for proper consistency.
Serve warm with fresh tortilla chips.
Chef’s Note: This salsa is to be served warm, not hot and steaming. Nor is it to be served cold. This salsa's uniqueness is that it is simple and very flavorful and served warm. This salsa can also be served with chicken or steak fajitas.