Mexican Salsa Ii - cooking recipe

Ingredients
    5 roma (plum) tomatoes
    3 serrano peppers
    1/2 cup chopped onion
    2/3 cup chopped fresh cilantro
    1 clove garlic, peeled and crushed
    salt to taste
Preparation
    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.

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