Originally placed at the end of a post, I thought having its own page might make the recipe easier to find.
Salsa
What you need:
Baking sheet or comal
Blender
Jar with lid
Knife and cutting board
Container with lid for peppers
2 to 4 Tomatoes
1 Onion
2 cloves Garlic
1 washed, chopped bunch cilantro, stems removed
1 to 3 Serrano peppers*
1 teaspoon Lime juice
1. Roast the peppers, onion, and tomato using the baking sheet or comal in the oven at 425 degrees for 15 to 20 minutes until the skins turn brown.
2. Remove vegetables from the oven. Don’t touch face with hands. Pepper capsaicin burns.
3. Place peppers in air-tight container for 10 minutes to steam. Remove the skins and discard them. Roasting adds flavor. Remove seeds and stems. Chop into chunks. Place in blender.
4. Chop onion, tomato, garlic, into chunks.
5. Add onion, tomato, garlic, cilantro, and lime juice to blender. Blend until smooth and thick.
6. Pour salsa into a bowl to enjoy or into a jar to store for later.
Keep unused portions one week in refrigerator.
*1 Serrano medium spicy
2 to 3 Serranos HOT
If salsa is too hot, add more tomatoes.
King's Daughter's Kitchen 