I’m starting off with some classics. This salsa goes great with some blue corn tortilla chips and a big margarita! I hope you enjoy!
6 tablespoons finely chopped onion
3 cloves garlic, minced
6-8 vine ripe tomatoes (about 2 1/2 pounds), peeled and seeds removed, chopped
4 serrano or jalapeno peppers chopped
5 tablespoons cilantro, minced
3 tablespoons lime juice
salt and pepper to taste
Put chopped onion and garlic in a strainer; pour 3 cups boiling water over them
and let drain and cool. Combine the onions and garlic with chopped tomatoes,peppers,
cilantro, fresh lime juice, salt, and pepper. Refrigerate for a few hours to allow flavors to blend.
Makes about 4 cups of salsa
For a milder salsa cut out the placental material (white Part) of the pepper around the seeds and wash clean. For a hotter salsa use the whole pepper.