By atosz33


Southwest Salsa

Southwest Salsa


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

Let’s Cook!

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”.

Southwest Salsa