Great Salsa Recipe

This salsa mix is quick, easy, and is authentic Sonora-Mexico-style salsa. This salsa can be made in less then 20 minutes. All you need is a blender.
1. Crushed Tomatoes Two 28 ounce cans of Smith & Wesson Crushed Tomatoes in a Thick Rich Puree, Recipe Ready:
2. Fresh cilantro One bunch
3. Fresh Serrano peppers Eight
4. Fresh garlic 10 cloves, or one large elephant garlic clove
5. Ground black pepper Two tablespoons
6. Table salt One tablespoon
All of the ingredients above are liquified in the blender
7. Green chiles Two 4 ounce cans, or one 7 ounce can of Ortega diced green chiles.
8. Fresh green onions One bunch
  1. Put half of one can of the tomatoes into a blender.
  2. Add all of the other ingredients, but hold back the green onions and green chiles. These ingredients are not blender, providing some chunkiness for the salsa.
  3. Liquify the items in the blender.
  4. Pour the blended contents into a large jar.
  5. Chop the green onions into small pieces and add them to the mix.
  6. Add the green chiles.
  7. Stir in the remaining crushed tomatoes.
  8. Refrigerate for a few hours.

Canned tomatoes: These canned tomatoes are fabulous because the have the right consistency of salsa, and you do not need to worry about buying a dozen tomatoes and chopping them up. Fresh tomatoes are also bad because they can mold very quickly in the salsa. The canned tomatoes are cooked in the canning process which enables a longer shelf life. Do not bother trying to make the salsa unless you have this key ingredient as there is no suitable substitute.

Black Pepper: Used for flavor and "initial heat".

Garlic: Used for flavor and "lingering heat".

Serrano peppers: Used for flavor and the "initial and lingering heat" effect. The important thing is to make sure they are hot enough to get the job done. If you like mild salsa, only use two or one jalapeno. If you want hotter stuff, add more peppers.

Bottled jalapeno or banana wax peppers can be substituted. Make sure the label says the are "hot".

When adding the serrano peppers, clean them in the sink first and only remove the stems. Drop them into the blender whole, remembering that this recipe should be easy to make.

If you find that you have made a batch that is too spicy, do not worry. It can be diluted with additional canned tomatoes, or with some fresh squeezed lemon or lime juice.