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.
- 5 roma (plum) tomatoes
- 3 serrano peppers
- ½ cup chopped onion
- ⅔ cup chopped fresh cilantro
- 1 clove garlic, peeled and crushed
- salt to taste
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.
Prep time: 15 mins / Cooking time: 15 mins / Total time: 30 mins
Serving: 24 / Yield: 3 cups