---
comments: true
tags:
  - sauce
  - the-gracias-madre-cookbook
---
# :tomato: Salsa Brava

![Salsa Brava][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 cups | 20 minutes |

## :salt: Ingredients

- :tomato: 2 Roma or plum tomatoes
- :hot_pepper: 2 jalapeños
- :tomato: 1 medium tomatillo
- :onion: 0.5 medium onion
- :garlic: 4 cloves garlic
- :lemon: 1 lime juice
- :salt: 0.5 tsp salt

## :cooking: Cookware

- 1 cast-iron pan
- 1 high-speed blender

## :pencil: Instructions

### Step 1

Add the tomatoes, stemmed, halved, and seeded jalapeños, husked tomatillo, onion, and garlic to a dry cast-iron pan.

### Step 2

Place the pan over medium-high heat and toast, turning occasionally, until the vegetables are blistered and beginning to
blacken on all sides, about 20 minutes.

### Step 3

Transfer to a high-speed blender, add the lime juice and salt, and blend to a slightly chunky consistency.

### Step 4

Store in a sealed container in the refrigerator for up to 1 week.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/salsa-brava.jpg>