This is my grandma’s authentic red salsa recipe. It is not like chunky salsa, or the salsas at most US Mexican restaurants. This one is well blended and pretty spicy. Eat it with tortilla chips, spooned over tacos, quesadillas, tostadas, or scrambled eggs.
Ingredients
- 10 Roma tomatoes
- 8 serrano peppers
- 1 lime
- 1 clove of garlic
- 1 bunch of cilantro
- salt
Directions
- Wash the tomatoes and peppers.
- Cut off the tops of the tomatoes and peppers, and lightly chop them with a knife.
- Add the tomatoes, peppers, and garlic to a blender.
- Sprinkle about a teaspoon of salt on top of all of the ingredients.
- Chop a lime in half and squeeze its juice on to the salt to distribute it through the ingredients.
- Blend until smooth and liquidy (not chunky).
- Pour in to a bowl.
- Pick about a handful of cilantro leaves off the bunch and add them to the salsa.