Category: Chili

2 small Tomatoes

9 Green serranos

1 small Red bell pepper

1/2 medium Onion

6 Stalks cilantro

2 cl Garlic

1/2 cup Water

2 tbsp Red wine vinegar

2 tbsp Canola or corn oil

1/2 tsp Salt

cut tomatoes in fourths. Discard stems of the serranos, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro and discard the stalks. Place the tomatoes, serranos, bell pepper onion, cilantro leaves and garlic in the blender. Add water and vinegar and chop at medium speed until reduced to small chunks. Add oil to a skillet, heat and pour in salsa. Bring to a low boil. Add salt. Continue to cook at a low boil for four to five minutes, stirring frequently. Cool and store in a jar in the fridge. WALT