Mexican Salsa

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Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Ingredients

  • 5 Roma (plum) tomatoes
  • 3 Serrano peppers
  • 1/2 C. chopped onion
  • 2/3 C. chopped fresh cilantro
  • 1 clove garlic, peeled and crushed
  • Salt to taste

Directions

Place Roma (plum) tomatoes and Serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain. Place Roma tomatoes, Serrano peppers, onion, cilantro and garlic in a blender or food processor.

Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Yield: 24 servings

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