Serrano Salsa (This is how they do it in Mexico.  The roasting imparts a nice smoky flavor.)


-Tomatoes (3-4)

-Serrano peppers (start with 1, and add more to suit your heat level)

– 2-3 cloves garlic

-White onion (1/4 shall-med.)

-Cilantro (1/4-1/2 C.)

-Salt to taste


Roast 3-4 tomatoes or enough to fill about 2/3 of a blender.  To roast, put on a dry griddle on a high fire until partially blackened or blistered.  You will want to rotate them every little bit.  Also, roast the serrano peppers &garlic.  Put all of this in a blender with the white onion, cilantro & salt.  Blend well.

Store in the refrigerator.