Marisa Allen and I have been great buddies since the first day of freshman year at UT – Hook ‘em Horns! Some of my best memories of that year are when her mom, Lupita, would come in town and restock our “Lupita’s Famous Homemade Salsa” and manchego cheese supply. We would all gather around her salsa jar like a campfire, share stories, giggles and munch away on Wheat Thins, manchego cheese and the best salsa you can find. (It’s the little things in life!)
Over the years, I caught her mom in the kitchen a time or two and got a personal salsa-making lesson. Since then, I’ve been trying to emulate her spicy perfection and I gotta say – I’m getting pretty close!
As you know, a good salsa is really hard to come by. Medium Pace Picante is good and all, but sometimes you just want the real deal. This recipe has taken me a while to get the hang of, but now it’s KILLER. Give it a try…
Lupita’s Famous Salsa Ingredients:
5 Big Tomatoes
3 or 4 Jalapeños
1 White Onion
2 Cloves of Garlic (I use about 4…I like it really garlicky)
Comal (You can also use a regular nonstick pan. I did last time because my Comal is still at my parent’s house in Dallas and it worked fine. If you want to buy one, check Fiesta and while you’re there buy some manchego cheese…it’s the best.)
1. Preheat Comal to medium heat (cure with vegetable oil and rub around) – skip this step if you don’t have a Comal
2. Roast the tomatoes and jalapeños on pan/pan – keep turning (this will make little black burn/roast marks seen in pic below)
3. When roasted, put in plastic bag and cover with towel to keep moist and warm (Don’t want the burn parts to get crispy. If you’re ready to go in the blender, go ahead!)
4. Take the stems off the jalapeños
5. Cut onion in 1/4s
6. Put 2 or 3 of the 4 roasted jalapeños, tomatoes, onion and garlic cloves in the blender and pulsate. (Pulsate and check it – we don’t want a watery consistency…we want it one or two pluses past “chunky”.)
7. Add jalapeños based on spice desired. These really vary in spiciness so I always add them one by one as needed. Keep in mind the spice calms down a bit when it cools.
8. Add salt to taste (start with 1 teaspoon) garlic salt is good too!
9. Stir with spoon in blender
10. To dry/clean Comal, turn on low heat and leave until dry (you don’t wash Comals – just cook them until they’re dry to keep the burn flakes and flavors of what was previously cooked…interesting concept. I wouldn’t use this method on your non-stick pan! ha…)
Zach-o-meter: My dad and Zach devour this stuff. They look for anything and everything to eat it with. Chicken tacos, bean burritos, chips – even with a spoon!! You just can’t get mad at your man for having garlic breath – you did it to him!