Tuesday, 6 December 2011

Salsa Especial de Regina (Regina's Salsa)

I love this salsa. I make a varied edition about twice a month but this is the basic recipe. I use it on everything but mostly we pile it on breakfast tacos, eggs, fajitas, enchiladas, beans etc...

2 desired chilli peppers ( you can use any kind you want)
½ onion
3 cloves garlic
1 can chopped tomatoes (no Italian or any other flavor)
Handful cilantro/coriander (optional)
½ tsp. Pepper
Salt to taste

To cook:
Boil the chillies, onion and garlic in a shallow pan with water covering them.
Boil on a med-low heat until most of the water is evaporated and the chillies are soft.
You can either use a hand blender or a food processor.
Combine the boiled chillies with the tomatoes and blend lightly or to desired thickness (Add a handful of coriander/cilantro at this point).
Salt and pepper as needed.
I keep mine in old jars and it’s better the next day! Lasts about 2 weeks.

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