Recipe by jazzchef
This recipe is VERY simple but I wanted to post it anyway. In authentic Mexican cooking we have several different salsas and chiles to accompany our dishes. This one can be a tortilla chip dipper but mostly it's for fried tacos, (chicken, potato, beef etc) or tostadas. It needs to be a little runny and very flavorfull to get in all the nooks and crannies of the tacos. As long as the storage dish is not contaminated (double dipping or dipping a used spoon in it) this sauce will last a week if tightly covered.
- 4 -5 large tomatoes (double is using Roma)
- 3 garlic cloves
- 2 -4 serrano peppers (to taste)
- 1 large yellow onion
- 2 tablespoons salt
- 1 bunch cilantro
- 1 tablespoon Mexican oregano
- 2 tablespoons black pepper
- 1⁄4 cup white vinegar
Directions See How It's Made
- Put tomatoes, garlic, serranos whole with stem, onion peeled, to boil in enough water to cover in a saucepan for about 20 minutes rolling boil with salt to taste, about 2 tablespoons.
- All ingredients should be very soft but not mushy drain but reserve water used. Let veggies cool in a bowl.
- While this is boiling or veggies are cooling finely chop whole bunch of cilantro, stems removed.
- Put veggies into your blender, blend well, add the cilantro little by little. You may have to do the blending with half of the veggies at a time.
- Into blender also add oregano, black pepper and vinegar, you may have to add more salt (to taste).
- Once all is blended slowly add in some of the reserved water to thin it out as desired.
- Allow to cool completely then refrigerate promptly.
- Use a good container with an airtight lid and do not dip into this container if you want it to last, pour into a bowl so as to not contaminate batch.