Salsa

Cookbook - Mexican cuisine - Recipes

Quick and Easy Salsa Recipe

Ingredients

• 1 can (14-16 oz.) of peeled, diced Tomato
• 1 bunch of fresh Cilantro (aka coriander leaf, Mexican parsley)
• 3-6 fresh Serrano chili peppers (the more the spicier; start with 3)
• 1 teaspoon fresh chopped Onion
• 1 teaspoon Salt
• pinch of Pepper and/or Garlic to taste (optional)

Preparation

• Have your Blender ready
• Chop the onion very finely, drop in blender
• Wash and chop the cilantro, removing only the very bottom of the stem, drop in blender
• Wash and chop the chili peppers, drop in blender
• Open the canned tomatoes, add to blender
• Add the salt
• Blend slowly, to thoroughly mix ingredients; do not completely blend

Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc. Can be easily stored in a closed container in refrigerator for a week or ten days.

Note: Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers, the pain can be intense. Wash your hands thoroughly after handling.