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5 to 6 Roma tomatoes
2 jalapenos or 3 serrano peppers
2 cloves of garlic, sliced
Juice of ½ lime or 1 keylime
¼ cup chopped cilantro (optional)
Combine the tomatoes and chile peppers in a microwave safe dish. Cover with a paper towel and cook in the microwave for 7 to 8 minutes. Remove from microwave and let cool slightly. Transfer to a blender, adding lime juice, garlic, cilantro (if using) and 2 teaspoons of salt. Start by pulsing, then quickly blend for a few seconds. Taste for salt.
Note: This is the most common and basic salsa served on most Mexican tables. While in Mexico recently, my Tia showed me this cooking method, I was pleasantly surprised! What a time-saver!
Variation: Add a nice, smoky flavor by adding chipotles in adobo instead of jalapenos, add some carmelized onions to the blender for even more flavor!
Other recipes by Sonia:
Mexican Red Rice
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas
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