Cookbook:Salsa (recipe)
| Salsa (recipe) | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Mexican cuisine | Tex-Mex cuisine
Ingredients
[edit | edit source]- 1 can (14–16 oz) of peeled, diced tomatoes
- 1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)
- 3–6 fresh serrano chili peppers (the more the spicier; start with 3)
- ½ fresh finely chopped onion
- 1 tsp salt
- 1 pinch of pepper and/or garlic to taste (optional)
Equipment
[edit | edit source]Procedure
[edit | edit source]- Add onion to blender.
- Wash and chop the cilantro, removing only the very bottom of the stem. Add to blender.
- Wash and chop the chile peppers, then add to 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.
Notes, tips, and variations
[edit | edit source]- Can be easily stored in a closed container in refrigerator for a week or ten days.
- 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.