receta del salsa
and cook time: 3-1/2 Coronas
4-6 jalapeno peppers
2-4 serrano peppers
2 large cans of diced tomatoes
1-2 bunches of cilantro
5-7 cloves of garlic
1-2 large yellow onions
What to do:
- For a milder salsa, use
4 jalapenos and 1-2 serranos.
- Grill jalapenos and
serranos until completely black.
- Chop up garlic and quarter the onion. Garlic and onion does
not have to be grilled- but if you do- don't blacken.
- When peppers are pretty much toasted black, remove from grill. Cut off and throw away
pepper stems. Add peppers, garlic, and
half onion to blender. Add some of the diced tomatoes.
Pulse blend. Add salt to taste then
empty into bowl. This is a hot mixture,
so only taste a little.
- Cut off and keep cilantro
leaves. Add to blender. Add rest of
diced tomatoes. Pulse blend. Add salt
to taste. Pour in with rest of mixture.
- For variations with try adding other types of peppers, or tomatillos. You can try adding paprika,
lime juice, or garlic salt for other
serrano pepper is a very hot pepper,
slightly hotter than a jalapeno
pepper. Used often in salsa's and
table sauces the serrano chile pepper
is thin skinned making it easy to
work with (no need to remove the
skin). Thin in shape serrano peppers
come in several colors ranging from
greens to red's. Often used in both
Mexican cuisine as well as Asian
cuisine this pepper is popular thought
are a hugely popular chile thought
the world. Jalapeno's are fairly hot
peppers, however not nearly as hot
as scotch bonnets or Habanero peppers.
The popular chipotle pepper which
is used extensively in Mexican and
southwestern cooking is simply a smoked