Ingredients
Everything you'll need to make this recipe
1
1 can (14–16 oz) of peeled, diced tomatoes
2
1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)
3
3–6 fresh serrano chili peppers (the more the spicier; start with 3)
4
½ fresh finely chopped onion
5
1 tsp salt
6
1 pinch of pepper and/or garlic to taste (optional)
Instructions
Step-by-step guide to making this recipe
1
Add onion to blender.
2
Wash and chop the cilantro, removing only the very bottom of the stem. Add to blender.
3
Wash and chop the chile peppers, then add to blender.
4
Open the canned tomatoes, add to blender.
5
Add the salt.
6
Blend slowly, to thoroughly mix ingredients; do not completely blend.
7
Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc.
Notes
- •Can be easily stored in a closed container in refrigerator for a week or ten days.
- •Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers, the pain can be intense. Wash your hands thoroughly after handling.