Every time I take this salsa to a party or gathering, I get asked for the recipe. Every time. My brother is going to kill me for sharing this with the world because it was top top secret when he gave it to me years ago. He got it from a friend’s mom, a cute Columbian woman who was very reluctant to give it out. Sorry bro. Sorry cute Columbian lady. This is TOO good not to share. And EASY! 5 minutes and you’re done.
3 small serrano peppers
1/2 onion, chopped
A small bunch of fresh cilantro, cut tops off the entire bunch
28 oz can of whole peeled tomatoes with juice
1 1/2 – 2 T. garlic salt
3 T. vinegar
(If you have any roasted garlic cloves, throw a few in there. Not necessary, but delicious!)
Cut stems off peppers and discard. Place the whole peppers in a small bowl and cover with water. Place a paper towel over the bowl and microwave for 2 minutes. Put the peppers in a blender/food processor and puree for 10 seconds. Add the remaining ingredients and blend until smooth (or less blended for a chunkier texture). Refrigerate and serve.
**If you’re going to eat corn chips – make sure to look for a brand made with non-GMO corn.