Ingredients:
2 cans Tomatoes, diced and drained but not squeezed dry.
1 med. Onion, quartered
3 Serrano peppers (can use jalapeno's but not 3!)
3-4 cloves Garlic
1 handful Cilantro (remove stems)
1 Lime, just the juice
1/4 tsp. Cumin
1/4 tsp. Chili Powder
1 1/2 tsp. Sugar or Splenda
1 1/2 tsp. Salt
Cooking Instructions
Reserve ½ cup of the tomatoes, 1 quarter of the onion, some cilantro and a half a chili. Chop them all up and set aside. Put all other ingredients in the blender and whirl until the onion and garlic are pretty well chopped up. Add the chopped ingredients back in, but do not whirl again. Serve. I prefer it fresh, but it keeps pretty good for a few days.
2 cans Tomatoes, diced and drained but not squeezed dry.
1 med. Onion, quartered
3 Serrano peppers (can use jalapeno's but not 3!)
3-4 cloves Garlic
1 handful Cilantro (remove stems)
1 Lime, just the juice
1/4 tsp. Cumin
1/4 tsp. Chili Powder
1 1/2 tsp. Sugar or Splenda
1 1/2 tsp. Salt
Cooking Instructions
Reserve ½ cup of the tomatoes, 1 quarter of the onion, some cilantro and a half a chili. Chop them all up and set aside. Put all other ingredients in the blender and whirl until the onion and garlic are pretty well chopped up. Add the chopped ingredients back in, but do not whirl again. Serve. I prefer it fresh, but it keeps pretty good for a few days.
