Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Italian Roma tomatoes, cored |
| \N \N | And chopped |
| 1 \N | To 2 serrano chilies, |
| \N \N | Chopped |
| ¼ small | Onion, chopped |
| \N \N | Juice of 1 lime |
| 1 teaspoon | Sea salt |
| ½ teaspoon | Freshly ground black pepper |
In a blender, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Blend briefly, making sure the salsa remains rough. Store in a covered container, in the refrigerator, no more than 1 day.
Yield: about 1 cup
TOO HOT TAMALES SHOW #TH6274