Shawna's Salsa Buena

My favorite part of eating at a Mexican restaurant is the chips & salsa! So it seems to make more sense to make my own :) After months of experimenting this is the simplest and tastiest variation. But feel free to make it your own. This recipe makes 2-3 cups but I often double it and have salsa for a week or two.

• Ready In: 3 hrs 5 mins
• Yields: 2-3 cups

Ingredients

• 6 -8  roma tomatoes
• 2  garlic cloves
• 2  serrano peppers (2 serranos pack quite a punch so use less if you are sensitive to spice)
• 1⁄2 bunch cilantro
• 1⁄2  white onion
•  salt, to taste

Directions

1. Place tomatoes, garlic, peppers, and salt in blender. Blend until liquified.
2. Pour into a small saucepan and cook until it becomes a nice dark red color.
3. Pour into glass jar or container and cool a few hours or overnight.
4. When the tomato mixture has cooled, chop up the cilantro and onion and mix them in (if you do this step while it is still hot your cilantro will brown & wilt).
5. Insert chip and enjoy!