Mexican Salsa II Recipe
- 5 roma (plum) tomatoes
- 3 serrano peppers
- 1/2 cup chopped onion
- 2/3 cup chopped fresh cilantro
- 1 clove garlic, peeled and crushed
- salt to taste
step 1: Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
step 2: Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.