Originally submitted by Janelle Bryner
(Uses all fresh ingredients)
4 – 6 large roma tomatoes
3 cloves garlic
7 – 10 sprigs of cilantro
2 Serrano peppers
1/8 cup or less onion (yellow is best)
salt
Roast tomatoes and Serrano peppers on the stove until softened. They will be burned on their skins. (To roast: put in a frying pan on medium heat with no oil until blackened and soft.) Toss them in a blender. Add the garlic, cilantro, onion and salt and. then blend until the cilantro and garlic are in very small pieces. Sample it and add more of whichever ingredient you would like. Salty chips require less salt in the salsa. The smaller the Serrano pepper the hotter it is. Try it on your eggs.
No comments:
Post a Comment