Author Notes
Blushing, plump tomatoes, aromatic cilantro, the zing zap of fresh lime juice and of course fiery peppers all buzz-buzzed together to create a vibrant muddle of goodness. —TheLastWonton
Ingredients
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We like our salsa quite hot so I leave the seeds intact in the peppers. If you want to tone down the heat, you can omit the Serrano completely and remove the seeds from the jalapeno.
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4
plump, fresh tomatoes, stem removed, quartered
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1/2
large sweet onion, peeled, cut into chunks
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1/3 - 1/2 cups
fresh cilantro
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1/4 - 1/3 cups
fresh squeezed lime juice
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1
jalapeno, cut into chunks
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1
Serrano pepper, cut into chunks
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1 tablespoon
sea salt
Directions
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Toss all ingredients into a blender or food processor and buzz, buzz, buzz, until you have a damn fine pureed consistency. Refrigerate for at least an hour so the flavours can get muy contento. Serve with nachos, warm tortilla chips, chile rellenos, tossed into mac & cheese, over fried eggs, ummm...... Will keep in a covered container in the fridge, up to 4 days.
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