Salsa from where it originated this is a really great recipe. It is very easy to make and easily customizable to your taste. You can put in as much cilantro as your taste buds want.
Ingredients -
1 Serrano Chile (2 ounces, diced)
8 Green Onions (diced)
1 Bunch Cilantro (chopped)
Tomatoes (1 pound, chopped)
2 cloves Garlic (minced)
Tomato Juice (6 ounces)
1/2 Large Onion (chopped)
Juice of 1/2 Lemon
Black Pepper
Preparation:
1. Add diced Serrano chili, green onions, cilantro, tomatoes, garlic, tomato juice, onion, lemon juice, and black pepper to medium serving bowl.
2. Stir to combine and chill until ready to use.
Cooking Tip
Serrano, Jalapeno, and Cayenne Peppers
Serrano, Jalapeno, and Cayenne peppers are medium-hot. Great for use in salsas, they add just the right amount of heat. When you dice the chilies, leave the seeds in for extra heat.
Cooking Tip
Tomato Salsas
Tomato salsas are often better when the flavors mingle. Refrigerate your salsas for an hour and even overnight to allow the flavors from the ingredients to infuse into each other.
