I promised Sugarmama that I would post my recipe for authentic chunky "fire roasted" salsa for The Salsa Review.
One white onion
8 cloves of garlic
8 or 9 green chilies (I used a kind of chili simiar to serrano chili, I found them at the St. Lawrence Market, though I think they might have been Asian. They were skinny though, that's what's important, better than jalapenos).
Half a teaspoon Mazola corn oil
Secret ingredient (to be revealed later on the post)
First, chop all the ingredients really fine.
Heat the Mazola corn oil and fry the chilies. Add salt to taste. They will be ready when the seeds start popping and they are brown. This is the "fire roasting".
Add the onion and the garlic. Add a little bit more salt and stir fry it with the chilies for about 10 minutes. The onion will caramelize. This will give the onion and garlic a nice hot flavour from the chilies.
Add the chopped tomato and the secret ingredient.
It is a cube of Knorr vegetable bouillon.
Make sure the bouillon is dissolved with the heat. Cook for another 20 to 25 minutes letting the tomato cook thoroughly. You can add half a cup of water if desired, just make sure it's not too watery. The chopped (not pureed) ingredients will give the salsa its chunkiness.
Enjoy your salsa, it is delicious!