Mexican Salsa Recipe Indian Style Mexican Salsa Homemade Fresh Tomato Salsa

MEXICAN SALSA II

Steps:

• Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
• Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

FRESH TOMATO MEXICAN SALSA

Steps:

• In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.

FRESH MEXICAN SALSA

Steps:

• Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
• In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
• Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
• Place in fridge for approximately one hour.