3 fresh jalapeño peppers, roasted
3 serrano peppers
1/4 sweet yellow onion
2 tablespoons of lime juice
3 roma tomatoes
1 can of stewed tomatoes
handful of cilantro
1 garlic clove roasted
Combine all ingredients and put in a blender or food processor. Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
1 tablespoon vegetable oil
1 to 2 serrano or jalapeno chile peppers or both to your heat likeness
1 mango, peeled, pitted and diced
1 tablespoon chopped fresh cilantro
Juice of 1/2 lime
3 tablespoons minced red onion
Kosher salt and freshly ground pepper
3 avocados, halved, pitted and peeled
1/2 cup finely diced peeled jicama
Tortilla chips, for serving
Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
Smash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.
I been makin this for a few years now. It goes with every thing
I have a salsa recipe for you guys...well...not at the moment, I'll have to ask my Dad for it (it's his). As soon as I get it though, I'll post it. I may also try making one of your guys' recipes on Saturday or just try messing around with my own. Cheers boys!