Happy Cinco de Mayo! My fiancee thought I should have ordered a ghost chili pepper online and use that instead of using a serrano pepper to make this salsa. We were watching you tube videos last night of people eating those things and saw one where a guy had put a ghost chili pepper on his girlfriend’s pizza and she got so pissed. I would have too, if my boyfriend did that to me. What an evil prank to play on someone, and I really don’t want to be putting people’s mouths on fire at work.
There was a base recipe I used for this, that I found at Everyday food and thought at first that it was kind of bland. Then, I started throwing things in there like more peppers and more cilantro. It actually helped to cook it too, because the original recipe was a no cook salsa.
One thing, that I like about salsa is that there’s hardly any fat and you can put it on top of almost anything.
Calories 23 | Fat 0.06g | Carbohydrate 4.76g | Fiber 1.1g | Protein 1.02g
Servings 12 (about 2 or 3 tablespoons per serving)
1 28 can of whole tomatoes
2 serrano pepeprs
1 bunch of cilatro
3 garlic cloves
1 tsp of brown sugar
1 tablespoon of lemon juice
1. Chop serrano pepper and onion and add to blender. Add all the rest of the ingredients to the blender and puree.
2. Pour salsa in a pan and cook on medium heat for 20 to 25 minutes. Let cool and store.