NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- tinned tomatos, peeled and diced1 can
- cilantro, fresh; aka coriander leaf, Mexican parsley1 bunch
- serrano chili pepper, fresh; the more the spicier; start with 33–6
- onion, fresh; finely chopped1/2
- salt1 tsp
- pepper, and/or garlic; to taste; optional1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Add onion to blender.
Wash and chop the cilantro, removing only the very bottom of the stem. Add to blender.
Wash and chop the chile peppers, then add to blender.
Open the canned tomatoes, add to blender.
Add the salt.
Blend slowly, to thoroughly mix ingredients; do not completely blend.
Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc.
