Eric's Fiery Salsa
Eric Regh
8 roma tomatoes
2 large beefsteak tomatoes
1/2 a head of garlic
3 serrano peppers (leave seeds in)
3 jalapeno peppers (leave seeds in)
3/4 of a bunch of cilantro
1 bunch of green onions
1/2 of a lemon
lots of salt
Wash tomatoes and peppers. Pick the leaves off the cilantro so there are no stems. Chop all ingredients in a food processor. Pulsate several times, depending on how you like your consistency. Squeeze in the juice from the lemon half. Add as much salt to your liking. Serve with tortilla chips.
8 roma tomatoes
2 large beefsteak tomatoes
1/2 a head of garlic
3 serrano peppers (leave seeds in)
3 jalapeno peppers (leave seeds in)
3/4 of a bunch of cilantro
1 bunch of green onions
1/2 of a lemon
lots of salt
Wash tomatoes and peppers. Pick the leaves off the cilantro so there are no stems. Chop all ingredients in a food processor. Pulsate several times, depending on how you like your consistency. Squeeze in the juice from the lemon half. Add as much salt to your liking. Serve with tortilla chips.