LET'S EAT: House salsa from Sylvia's Enchilada Kitchen

HOUSTON, Texas (KTRK) -- When it comes to salsa, a good recipe can make or break a meal. Make sure your next foray into Mexican food is a hit with this salsa recipe from Sylvia's Enchilada Kitchen chef Sylvia Casares.

INGREDIENTS
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• 2 pounds vine-ripened tomatoes, cut into 4 pieces
• 3 tomatillos, rinsed after peeling papery outer skin
• 4 chiles de árbol, stems removed
• 1/2 or 1 whole jalapeño, depending on desired heat
• 1/2 cup chopped white onion
• 3 garlic cloves, chopped
• 2 to 4 tablespoons chopped fresh cilantro leaves
• 1 1/2 teaspoons salt

In a medium saucepan over high heat, combine the tomatoes, tomatillos, dried chiles, jalapeno, and 1 1/4 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes. Set aside off the heat to cool for 10 minutes.

In a blender jar or work bowl of a food processor, process the cooked mixture, onion, garlic, cilantro, and salt for about one minute, until smooth. Adjust salt as needed.

Serve warm or at room temperature.
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The salsa may be refrigerated for up to one week or frozen for up to three months.

MORE SYLVIA'S:Chili gravy for cheese enchiladas


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