by JR Wondra

Created on: December 10, 2008

Authentic Mexican Salsa

There is nothing easier than making a quick salsa. What's even nicer, is you can vary the ingredients depending upon your guests tastes and render mild salsa, medium salsa, or fire. This recipe makes one quart.

You will need:

1 blender or food processor

Up to 3 serrano peppers (these are hotter on the Scoville index than jalapenos, so you may want to substitute jalapenos for milder, but still flavorful results)

4 medium tomatoes

1 medium onion

Garlic powder or minced garlic (to taste; don't use much)

1 lime

Salt

Use 1 pepper for mild, 2 for medium, 3 for hot.

Cut the tips from the peppers and discard. Slit the peppers on one side only. Under running water, remove the seeds and membranes from the peppers. Cut peppers in half lengthwise, then quarter. Place in blender. (Do not touch your nose or eyes without washing your hands after handling peppers)

Quarter onion, place onion and 2 tomatoes (quartered) in blender.

Cut lime in half and squeeze juice from into blender. Add 1 to 2 tablespoons salt to blender.

Add no more than 1/8 tsp. garlic to blender.

Set blender to chop and run until pieces are chopped.

Add remaining of pepper(s) and remaining onion and tomatoes, quartered, to blender.

Spoon or pour into quart jar or bowl.

Adjust salt and lime to taste.

(Will keep up to 2 weeks in refrigerator)

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