As many of you know, I’m a huge breakfast and Mexican food fan. I have been for years. And for years salsa has always been a problem for a picky person like me.
It wasn’t until a few months ago that I decided it was time to solve this problem. I decided that picking through, sifting and pushing store bought salsa through a sieve was just way too much work.
The recipe here isn’t earth-shattering in any way. It’s a simple recipe that comes together easily and with just a few ingredients and it’s a great base recipe that you can use to tweak to your preference.
Want to make it hotter? Just add more serranos. For a sweeter version, try adding a little tomato jam to it. See what I mean about how easy it is to tweak this to your liking?
Lets get started! And for those of you who also read Naomi’s blog–yes, she styled the ingredient shots–lucky for us we love working together.
This is a sponsored conversation written by me on behalf of Allrecipes. The opinions and text are all mine.
By September 30, 2014Published:
- Yield: 4 cups
As many of you know, I'm a huge breakfast and Mexican food fan. I have been for years. And for years salsa has always been a problem …
- 7 medium tomatoes, seeded
- 4 serrano peppers, stemmed and seeded
- 1/2 of one onion
- 2 large garlic cloves
- juice of one lime
- 1/2 bunch of cilantro, stemmed
- 1 tsp. salt
- 1/2 tsp. freshly cracked white pepper
- Preparation: Place oven on broil and line bakesheet with foil.
Place all ingredients onto a bakesheet and broil until vegetables become blistered and charred. Remove from oven and set aside on a wire rack to cool slightly. Transfer all ingredients in a food processor or blender and pulse to desired consistency.
- Skill Level: Easy