Ingredients
SERVINGS: 3 1/2 Cup(s)
- 1/4 cup vegetable oil
- 6 large tomatoes, diced
- 4 jalapeños, stemmed, seeded and thinly sliced
- Salt
Instructions
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.
About this recipe
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.
Related Stories & Recipes
“All dishes tell a story,” says chef Eddie Hernandez of Nashville’s Taquería del Sol.
We sit on the patio on a bright April afternoon, with the bustle of Charlotte Avenue humming in the background....