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 chunksPut 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.
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