1. In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides. Remove from the skillet and let cool. 2. When cool enough to handle, stem, seed, and roughly chop. 3. Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency. 4. Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills. 5. Store in a pint jar in the fridge. ---------------------------------------------------------------------------
Nutrition
Ingredients
