Authentic Burnt Mexican Salsa




8-10 roma tomatoes
2 jalepenos
1 medium onion
3/4 t. lemon pepper
3/4 t. Lawry's seasoning salt
3/4 t. Lawry's garlic salt
3/4 t. salt1 dash oregano
1/2 t. dried cilantro
1- 14 oz. can diced tomatoes
1/4 bunch cilantro (chopped)

Place whole Roma tomatoes, jalapenos and halved onion in a frying pan on high heat. Depending on how hot the jalapenos are, you may want to de-vein them. Let the vegetables burn! You will want to turn them every once in a while to get a lot of the outsides nice and black.

Remove vegetables from the pan and place in a bowl. Refrigerate until cool. Add remaining ingredients and blend together in a blender. Best when served chilled.

Tip: DO NOT use a nonstick pan for this! Use a cheap, stainless steel skillet.

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