Plum Roma Tomatoes
5 each
White Onion – Rough cut
1 each
Cutting board & knives
Cilantro Stalks
12 stalks
Serrano Pepper
2 each
Garlic - Peeled
2 cloves
Measuring cup
Salt
1 tsp. salt + to taste
Olive Oil
2 tbsp.
Measuring spoons
Bowl & mixing spoon
Rough cut tomatoes and onions.
Cut stems off chilies, slice in half and remove seeds.
Blender or food processor
Peel the garlic.
Add all ingredients except cilantro and salt to large pot.
Large pot
Add just enough water to almost cover the ingredients.
Bring water to boil then reduce to low. Simmer 20 mins.
Recipe Notes • With 2 serrano chilies, the salsa is medium hot. Reduce number of chilies to 1 if you prefer mild salsa or increase the quantity to 3 if prefer hot salsa. • You don't need to remove the seeds and veins from the chilies. • This salsa freezes very well. • Divide the salsa into 2 cup batches and pour into freezer bags. The next time you need salsa you will have four 1/2 cup portions ready to use.
Blend all ingredients including cilantro with cooking water (blend in 2 batches). Heat 2 tablespoons of cooking oil in same pot over medium heat. Pour the blended salsa into the hot oil.
Reduce the heat and simmer for 20 minutes. Adjust the salt to taste.
Page 7
December 2020
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