December 7, 2020
2 pounds tomatoes – peeled and chopped
1 yellow onion — chopped
2 garlic toes — chopped
2 tablespoons oil
4 jalepeno or serrano peppers (veined, seeded and chopped) CAUTION: The oil from pepper skins will burn your eyes or skin. Wear gloves and wash your hands after handling hot peppers.
1/2 cup cilantro (chopped)
Salt and pepper to your taste
Place garlic, tomatoes and chiles into a blender or food processor and blend to a chunky (not smooth) sauce.
Heat the oil in a heavy frying pan, add the onion and cook until it becomes translucent, about 3 minutes. Add the blended ingredients and cook over high heat until reduced by about half. Remove from heat, add cilantro and salt and pepper to taste. Makes: 2-3 cups
Cooking Tip: Prepare Salsa dip a few hours ahead and store in the refrigerator. This gives the flavors a chance to “mingle”.