Table-Side Salsa
This salsa is from my Mexican cookbook "Rosa's Mexican Table." This is a good salsa to serve with a Mexican meal to eat with chips and put on your tacos, rice, etc. It's quite spicy though so if you want it less spicy, decrease the amount of Serrano's.
Recipe:
1 lb Roma tomatoes
3 Serrano peppers or less
2 small cloves garlic
1 tsp salt
1 tsp sucanut
Roast tomatoes and peppers under broiler until blackened. Roast the garlic too, but only until soft and slightly browned. Put peppers in plastic bag to sweat and then peel off the skin and discard the seeds and membranes. Put salt, sucanut, garlic and peppers in molcajete and smash into paste. Peel tomatoes and add and crush or finely chop in food processor or blender and add to pepper mix. If you don't have a molcajete, you can just chop everything together in a food processor or blender.
1 lb Roma tomatoes
3 Serrano peppers or less
2 small cloves garlic
1 tsp salt
1 tsp sucanut
Roast tomatoes and peppers under broiler until blackened. Roast the garlic too, but only until soft and slightly browned. Put peppers in plastic bag to sweat and then peel off the skin and discard the seeds and membranes. Put salt, sucanut, garlic and peppers in molcajete and smash into paste. Peel tomatoes and add and crush or finely chop in food processor or blender and add to pepper mix. If you don't have a molcajete, you can just chop everything together in a food processor or blender.
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