Spicy Serrano Salsa

I've tried a lot of variations on salsa. This recipe gets the consistency, seasoning, and heat just right. Serves 4. 100 calories each. Modified from the source. Use habanero peppers if you want to suffer.

Ingredients

28oz Peeled San Marzano Tomatoes

1/2 cup Red Onion, diced

1 bunch Fresh Cilantro

2 Serrano Peppers

1 tbsp Garlic Powder

1 tsp Cumin

1 tsp Chili Powder

1/2 tsp Salt

1/2 tsp Black Pepper

1/2 tsp Balsamic Vinegar

dash Sugar


28oz	Peeled San Marzano Tomatoes
1/2 cup	Red Onion, diced
1 bunch	Fresh Cilantro
2	Serrano Peppers

1 tbsp	Garlic Powder
1 tsp	Cumin
1 tsp	Chili Powder
1/2 tsp	Salt
1/2 tsp	Black Pepper
1/2 tsp	Balsamic Vinegar
dash	Sugar

Recipe

Dice onion. Add to blender.

Dice serrano peppers. Remove some or all seeds as desired to reduce heat. Add to blender.

Separate leaves from the cilantro bunch and chop. Add to blender.

Lightly squeeze individual peeled tomatoes over a bowl to remove water.

Dispose of the liquid collected in the bowl.

Chop tomatoes and add to blender.

Add remaining liquid in the can to the blender.

Add spices and vinegar to the blender.

Shake or stir blender to better distribute ingredients.

Pulse blender until the desired texture is reached.


Dice onion. Add to blender.
Dice serrano peppers. Remove some or all seeds as desired to reduce heat. Add to blender.
Separate leaves from the cilantro bunch and chop. Add to blender.
Lightly squeeze individual peeled tomatoes over a bowl to remove water.
Dispose of the liquid collected in the bowl.
Chop tomatoes and add to blender.
Add remaining liquid in the can to the blender.
Add spices and vinegar to the blender.
Shake or stir blender to better distribute ingredients.
Pulse blender until the desired texture is reached.

Enjoy!