Jasmine's Easy Salsa for Tacos |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is VERY simple but I wanted to post it anyway. In authentic Mexican cooking we have several different salsas and chiles to accompany our dishes. This one can be a tortilla chip dipper but mostly it's for fried tacos, (chicken, potato, beef etc) or tostadas. It needs to be a little runny and very flavorfull to get in all the nooks and crannies of the tacos. As long as the storage dish is not contaminated (double dipping or dipping a used spoon in it) this sauce will last a week if tightly covered. Ingredients:
4 -5 large tomatoes (double is using roma) |
3 garlic cloves |
2 -4 serrano peppers (to taste) |
1 large yellow onion |
2 tablespoons salt |
1 bunch cilantro |
1 tablespoon mexican oregano |
2 tablespoons black pepper |
1/4 cup white vinegar |
Directions:
1. Put tomatoes, garlic, serranos whole with stem, onion peeled, to boil in enough water to cover in a saucepan for about 20 minutes rolling boil with salt to taste, about 2 tablespoons.
2. All ingredients should be very soft but not mushy drain but reserve water used. Let veggies cool in a bowl.
3. While this is boiling or veggies are cooling finely chop whole bunch of cilantro, stems removed.
4. Put veggies into your blender, blend well, add the cilantro little by little. You may have to do the blending with half of the veggies at a time.
5. Into blender also add oregano, black pepper and vinegar, you may have to add more salt (to taste).
6. Once all is blended slowly add in some of the reserved water to thin it out as desired.
7. Allow to cool completely then refrigerate promptly.
8. Use a good container with an airtight lid and do not dip into this container if you want it to last, pour into a bowl so as to not contaminate batch.
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