On one of my visits to see my parents down in South Texas (on the southern most point of Texas, basically on the border of Mexico, I learned how to make salsa and tamales (more on those on another day!). I couldn't believe how easy it was to make, and how delicious it is! I didn't write anything down, and the measurements are what I use... so change them up to what YOU like! I make this almost every other week, if not more.
reade more...
INGREDIENTS:
3 lbs pace tomatoes (I use about 10 tomatoes)
2 seranno peppers, with the stem removed
1 large white or yellow onion, peeled and quartered
1 bunch cilantro
3 T lime juice
1 T. kosher salt
2 T. minced garlic
DIRECTIONS:
In a large pot bring the tomatoes, onions, and peppers barely to a boil. Take the pot off of the burner, and briefly swish the cilantro in the water. Put the cilantro into a colander to drain.
In a blender, blend up the ingredients together (it usually takes me 3 blender loads to get mine done). I use the garlic that comes pre-minced and the heat of the ingredients cooks it in the blender.
I put all of my blender loads into a 2 quart plastic container that has a twist on pouring spout. This helps make sure that double dippers (and you know you have them in your family too) don't contaminate the salsa, and helps make the use/pouring of the salsa MUCH neater.
