Start by filling a small pan half-way with room temperature water. Wash 1-2 fresh serrano peppers and add to water. Bring to boil over medium-high heat. Many salsa recipes use jalapeño peppers. If that’s what you have on hand, it’s okay to use them but boiled serrano peppers give this salsa a distinct flavor that will have your guests asking for more. I put my peppers on the stove and let them boil while I prepare the rest of my ingredients.
Wash tomatoes and remove the core. Cut tomato in quarters and remove the locules or seed pods. I do this by placing my finger under the seeds and squeezing them out. Then discard. Place tomato quarters in food processor.
Add 3 ounces of tomato paste to food processor.
Cut a medium onion in half. Remove the papery outer layer and cut into 3 or 4 smaller chunks. Add to food processor. I rarely measure exactly but for a point of reference you’ll have about 115 grams of onion total.
Remove outer layer of garlic. Trim the end and add to food processor. One larger garlic clove is perfect. If the cloves are smaller, I will add two.
Wash cilantro thoroughly. Shake excess water off and pat dry with a towel. I like to trim the long thicker part of the stems off. This is not completely necessary if you are using a food processor. Add ¾ of a bunch to the food processor. You will have approximately 35 grams total of cilantro.
By this time your serrano peppers should be done boiling. Remove from heat. Trim the stems off and add to your food processor. I use one serrano for mild salsa and two for hot salsa. I’ve added more than two before when my husband asked for it extra hot! He ate it. I did not! You should also know that smaller peppers are generally hotter than the larger ones.
Salt and pepper to taste. I use ½ teaspoon of salt and ¼ teaspoon of pepper. When adding salt take into consideration how you are serving the salsa in the end. If you are serving with salty tortilla chips, be sure not to over salt your salsa.
Close the lid on your food process and pulse salsa. Scrape the sides of bowl and pulse again until desired consistency.
Watch out for eager onlookers ready to devour your fresh salsa! The enticing aroma of boiling serranos will quickly alert everyone in the household. They’ll be able to sense when the salsa-making process is complete, eagerly awaiting with tortilla chips in hand for that first delicious taste.
