Fresh Salsa (Chile)
3 serrano peppers
4 cloves garlic
5 tomatoes -- fresh or canned
1/2 cup cilantro
juice from one lime or lemon
If you can use a molcajete, do, otherwise use a blender for waterier
Toast peppers (put them on a hot skillet, turning them as they blister,
until they are evenly blistered). Remove papery outer skin of tomatillos
and simmer until they turn from green to yellowish olive green (about 5
Mash or blend garlic cloves. Add the peppers and the tomatillos. Add
tomatoes. Add cilantro. Add salt and lime or lemon juice to taste.
Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai).
If you remove the seeds after toasting the peppers, they won't be as hot.
In general, the smaller the chile, the hotter it is.
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