1 28oz can diced tomatoes
1 small can El Pato Jalapeno Sauce (green can)
6 Serrano Chiles (I seed them – if you want the salsa really hot, leave in some of the seeds
1 Jalapeno Pepper
1 Yellow Chile
Garlic Cloves to taste (I use 1 or 2 – the original recipe calls for 4 or more)
Squeeze of fresh lime to taste
1 bunch chopped green onions
7-8 sprigs of cilantro (you can add more to your taste)
Salt to taste
Put everything in the food processor and blend to desired consistency. Yum!
image courtesy kidscooking.com
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