Mexican salsa recipe:

New Mexico Ceremonial Salsa

The panel agrees. This is the best recipe for Mexican salsa this side of... Mexico.

6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks

Put ingredients in blender and blend thoroughly.

It may help to do the cherry tomatoes and tomatillas first to get a liquid consistency and then add in the other ingredients.

Add s alt to taste.

This gets better in the fridge and will keep for 4-7 days.

Great with white corn chips or inside burritos or on tostados or just in a bowl of beans

Enjoy this Mexican salsa recipe.