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
a good batch
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.
plump, fresh tomatoes, stem removed, quartered
large sweet onion, peeled, cut into chunks
1/3 - 1/2 cups
1/4 - 1/3 cups
fresh squeezed lime juice
jalapeno, cut into chunks
Serrano pepper, cut into chunks
In This Recipe
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.