Home » Blog » Salsa De Tomate

Salsa De Tomate

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

6 Vine Ripe Tomatoes (room temperature)2 Green JalapeЦo Peppers
2 Yellow JalapeЦo Peppers or “Yellow Hots”
1/2 Sliced Yellow Onion
1/4 cup diced green onion
1/4 cup cilantro
1 ounce Avocado Oil
1 tablespoon Sea Salt
1. In a bowl lightly coat tomatoes &
peppers in Avocado Oil.

2. Grill tomatoes & peppers on Gunter Wilhelm BBQ Pan on medium heat. Grill about 10-12 minutes on each side or until tomatoes are caramelized and become soft to the touch.

3. Once tomatoes and peppers are thoroughly cooked remove from the Gunter Wilhelm BBQ Pan and place in Gunter Wilhelm Premier ProCook Nonstick Sauce Pot (It’s important that the tomatoes are soft to the touch). Do not turn on heat.

4. Cover with plastic wrap and let steam for 15 min. This will make it easier to remove the skin.

5. Remove plastic wrap from the pot and then remove skin from tomatoes and peppers using your gloved hands. It’s always a great idea to wear gloves while handling peppers. Gently peel it and it should come off easily. Try to remove the outer most part of the skin only so that you don’t remove much of the flesh of the tomato or pepper.

6. Remove the peppers from pot. Dice the peppers and add 1/2 the peppers back to the pot. A trick I always use is adding a bit of peppers at a time to the salsa. You can always add more spice to the salsa but you can’t remove spice.

7. Add salt to the pot of salsa. Using a stick blender or immersion blender puree the salsa in the pot.

8. Taste again and adjust spice & seasoning as necessary.

9. Bring salsa to a low simmer and simmer for 20 minutes.

10. Place salsa in a glass or plastic container and cool in the fridge until cold.

11. Add onion, green, and cilantro when you are ready to eat the salsa.

12. Enjoy!

By on May 5th, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

More posts by this author.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.