Frita means “fried,” and salsa frita is what you get when you cook the basic salsa ingredients in sizzling oil and allow their flavors to concentrate. You can make it as chunky or smooth as you like. Salsa Frita (right, shown with salsa verde, left and black bean salsa, top).
SALSA FRITA is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez and Susan Puckett. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
1. Heat the oil in a medium saucepan over medium-high heat until it shimmers. Add the tomatoes and jalapeños, standing back to avoid splatters. Cook, stirring frequently, until the tomatoes are very soft, 5 to 10 minutes. Taste and season with salt as desired. For a smoother salsa, puree in a food processor or blender. The salsa keeps for up to 1 week, covered and refrigerated.
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