Traditional Mexican Salsa

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2 tomatoes

5 dried red chili peppers (or 1 Tbs. crushed red chili peppers)

1 Serrano pepper

1 garlic clove

1 med onion, use ¾ in the blended ingredients and chop ¼  to add at the end

1 cilantro, chopped small

½ tsp. salt or to taste


Put the tomatoes, dried red chili papers and Serrano pepper in a small pot and let boil about 5 to 10 minutes (or until the tomato skin bursts a little.)

Then blend all the ingredients (except cilantro and ¼ chopped onion) until well blended. Then pour in to a bowl and add onion and cilantro as much as u would like. Then add the ¼ chopped onion and cilantro in to salsa and stir. Then add salt to taste and stir once more.


This can be stored for a few days in the fridge.


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