My sister makes this in her a food processor. You can also just chop everything if you prefer bigger pieces. Yummy.
5 Roma tomatoes (they don't need to be Roma but these have less juice, so she prefers). Cut each one in half and squeeze out the juice
2 to 3 Serrano chilies (these are dark green, usually about 2-3 inches long and mild) - Put some baggies (or plastic gloves) on your hands and cut each in half. Scoop out and discard the insides (seeds). Cut off the stems. Don't touch your eyes before washing your hands very well! If the chilies are too spicy you can add a small can of tomato sauce.
Green onion - chop a few individual stalks (our family is not big on onion!)
Fresh Cilantro - a big handful. (doesn't need to be pre-chopped since you are tossing it in the food processor. Make sure to wash the cilantro by shaking it in a sink (or big bowl) of water. Repeat until water is clear. Even if it looks clean, it needs this thorough washing.
Salt to taste
Lime - the juice of one or about a tablespoon
To the food processor:
Add the tomatoes and then remove most of them (so they don't get over processed)
Then add the serranos and pulse for a bit
Then the onion and pulse
Then the cilantro and pulse
Add the salt and lime last and give it a final whirl. Sometimes she adds a pinch of sugar. (not sure why)
Then combine with the tomato and stir.
This will keep in the fridge for a week
Suggestions:
Mix some salsa with ranch for a great salad dressing.
Have a couple tablespoons with your scrambled eggs
While I've eaten much of this, I've never made it myself. Haven't found serrano chilies locally. Will keep looking.
Let me know if any of you try it!
5 Roma tomatoes (they don't need to be Roma but these have less juice, so she prefers). Cut each one in half and squeeze out the juice
2 to 3 Serrano chilies (these are dark green, usually about 2-3 inches long and mild) - Put some baggies (or plastic gloves) on your hands and cut each in half. Scoop out and discard the insides (seeds). Cut off the stems. Don't touch your eyes before washing your hands very well! If the chilies are too spicy you can add a small can of tomato sauce.
Green onion - chop a few individual stalks (our family is not big on onion!)
Fresh Cilantro - a big handful. (doesn't need to be pre-chopped since you are tossing it in the food processor. Make sure to wash the cilantro by shaking it in a sink (or big bowl) of water. Repeat until water is clear. Even if it looks clean, it needs this thorough washing.
Salt to taste
Lime - the juice of one or about a tablespoon
To the food processor:
Add the tomatoes and then remove most of them (so they don't get over processed)
Then add the serranos and pulse for a bit
Then the onion and pulse
Then the cilantro and pulse
Add the salt and lime last and give it a final whirl. Sometimes she adds a pinch of sugar. (not sure why)
Then combine with the tomato and stir.
This will keep in the fridge for a week
Suggestions:
Mix some salsa with ranch for a great salad dressing.
Have a couple tablespoons with your scrambled eggs
While I've eaten much of this, I've never made it myself. Haven't found serrano chilies locally. Will keep looking.
Let me know if any of you try it!
