Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Tomatoes (small)

  2. 9 Green serranos

  3. 1 Red bell pepper (small)

  4. 1/2 Onion (medium)

  5. 6 Cilantro

  6. 20 Garlic

  7. 1/2 cup 118ml Water

  8. 2 tablespoons 30ml Red wine vinegar

  9. 2 tablespoons 30ml Canola or corn oil

  10. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Cut tomatoes in fourths. Discard stems of the serranos, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro and discard the stalks.

  2. Place the tomatoes, serranos, bell pepper onion, cilantro leaves and garlic in the blender. Add water and vinegar and chop at medium speed until reduced to small chunks.

  3. Add oil to a skillet, heat and pour in salsa. Bring to a low boil. Add salt. Continue to cook at a low boil for four to five minutes, stirring frequently. Cool and store in a jar in the fridge.


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