Total Time
5mins
Prep 5 mins
Cook 0 mins

I was recently making some Empanadas for dinner and used this as a base for the filling. Before I did anything else to it, I sampled it on a tortilla chip and I fell in love! This is a great, easy salsa to whip up and tastes authentic! Use 4 serrano peppers for mild, 8 for medium, 12 for hot... and you can go up or down from there! Also, I usually leave the seeds in, but you can take them out for less heat.

Directions

  1. Squeeze lime juice from line directly into food processor.
  2. Open Rotel can, and add to food processor.
  3. Wash and roughly chop peppers (I leave seeds in) and add to food processor.
  4. Process until mixed together and there are no super large chunks of peppers. You can make this a chunky salsa, or more of a puree if you like it that way.
  5. Serve with a big bowl of tortilla chips for dipping!

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