- 1 jalapeno pepper, or more to taste
- 1 serrano pepper
- 1 (28 ounce) can diced tomatoes with juice
- 1/2 white onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1/2 teaspoon salt
- Bring a small saucepan of water to a boil. Poke a few holes into the jalapeno and serrano peppers and drop into the boiling water. Reduce heat to medium and boil for 15 minutes. Drain.
- Cut stems off peppers and place into a food processor with diced tomatoes and their juice, onion, and garlic. Pulse several times to your desired texture. Transfer to a serving bowl and stir in salt. If desired, cover bowl with plastic wrap and refrigerate 1 hour to blend flavors.
03/27/2018
recipepes.com
Simple Spicy Salsa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
