Salsa

By á-1024

Ingredients

• In a blender
• 1 * 1 16oz can tomatoes
• 2 * 2 or 3 jalapeño peppers
• 1/4 * 1/4 teaspoon of salt
• 1/4 * 1/4 teaspoon of garlic
• * just a pinch of oregano
• 1 * 1 teaspoon of olive oil
• With exception of salt, in my opinion, salt number 1 spice too much, is too much not enough is bland. Regardless of recipe.
• I start without enough, adding very carefully, as I taste,till the very end.Very important! This way, I know exactly what taste my guest or family will experience.YES, even this hot mexican salsa recipe!

Preparation

Step 1

My wife will pour in a jar, add 1/2 cup of diced onion 2 tablespoons of fresh chopped cilantro. Keeps in refrigerator 7 or 8 days very well.

I have found this mexican salsa recipe used most often in restaurants and in the homes.My favorite to use in some of my recipes.

Tip: The number 1 tip of all tips. "TASTE" your food 3 or 4 times during cooking process.Make this a habit, assuming we don't go to extremes too much of or not enough of anyone spice, if caught in time, you can make adjustments, or even live with it.