Cookbook:Salsa (recipe)

| Mexican cuisine | Tex-Mex cuisine

Ingredients

 * 1 can (14–16 oz) of peeled, diced tomatoes
 * 1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)
 * 3–6 fresh serrano chili peppers (the more the spicier; start with 3)
 * ½ fresh finely chopped onion
 * 1 tsp salt
 * 1 pinch of pepper and/or garlic to taste (optional)

Equipment

 * Blender or food processor

Procedure

 * 1) Add onion to blender.
 * 2) Wash and chop the cilantro, removing only the very bottom of the stem. Add to blender.
 * 3) Wash and chop the chile peppers, then add to blender.
 * 4) Open the canned tomatoes, add to blender.
 * 5) Add the salt.
 * 6) Blend slowly, to thoroughly mix ingredients; do not completely blend.
 * 7) Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc.

Notes, tips, and variations

 * Can be easily stored in a closed container in refrigerator for a week or ten days.
 * Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers, the pain can be intense. Wash your hands thoroughly after handling.