Homemade Mexican-ish Salsa

31 Aug

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It’s been a while since I last posted a recipe. To be honest this new job is keeping me pretty busy during the day and I barely have any energy or time to cook or write at night. (Lame)

A few weekends ago, I was going through my fridge and found a couple of things that needed to be used right away. I was also in need of some entertainment so of course, I turned to one of my favorite things: cooking.

I came up with a recipe for a Mexican salsa that is very similar to the one served at a great Mexican restaurant back home. We later had some friends over for drinks, so I served it in a martini glass alongside yellow and blue corn tortillas. Yum!

Mexican-ish Salsa

  • 2 ripe tomatoes, diced
  • 1/2 onion, diced
  • 1 serrano pepper
  • 2 cloves garlic
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons white vinegar
  • 1 teaspoon olive oil

Roast the serrano pepper until skin becomes black. You can use the broiler for this step. Peel skin off, remove stem and seeds and dice. Roast garlic cloves with skin on until they become sweet and soft. Carefully peel the garlic cloves and remove any overdone or burnt edges.

Pour all ingredients into food processor and pulse until well incorporated.

Refrigerate until ready to serve.

Isn’t it cool how the ingredients in this recipe have the same colors as the Mexican flag?

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