Tools: Blender, saucepan
1 pound Roma tomatoes
1 half medium white onion
2 Serrano chiles
8 sprigs of cilantro
2 tablespoons cooking oil
1 teaspoon salt or Knorr Suiza caldo de pollo (Mexican chicken boillon)
Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa) Roughly chop the tomatoes, onion, chiles and cilantro. Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple tablespoons at a time) Add ½ teaspoon salt Blend the salsa until it has a coarse texture
Preheat 2 tablespoons of oil in a pan. Pour the blended salsa in the hot oil. Bring to a boil and then reduce the heat to low Simmer for 15 minutes, adjust the salt .
You can substitute Serrano chiles with Jalapeños. Sometimes i add a bit of oregano and cumin powder, and fresh lime!
Wait a minute, you cook salsa?
I’m as surprised as you are, friends. All this time wondering why my salsa didn’t taste like my friends! This recipe is generously donated by a former El Paso TX chica, Daisy Edwin. (Gracias!) We met in Germany working at the same elementary school. Funny how sometimes you have to travel halfway across the world to find someone from your hometown!
She would make this salsa and bring it to me to share with my husband, as we were desperate for delicious Mexican. What a generous soul! As wonderful as Germany’s food selection is, authentic Mexican is not on the menu. Sometimes they serve brown gravy on burritos, people. This is not a joke. It really happened.
After enjoying for many times, the mystery is solved and I can finally make it myself! Hooray! Gracias Daisy!
See my recipes on Pinterest!