I promised to post this recipe after getting several requests for it at our Christmas party. Thanks to a reminder from my cousin I am finally following through. This is Frank's mom, Hope's salsa recipe. I would wrestle my sister in laws for the salsa that Hope makes for us, it is that delicious. The bonus is, this recipe couldn't be easier, and can be adapted to your tastes. First I am going to post the original recipe as Hope makes it.
(1) 28 oz can whole, peeled tomatoes
(3+) Serrano peppers
Hope uses about two handfuls of serrano peppers, and her chile (salsa) is HOT. You can see chunks of peppers throughout her version. I love it, but you may want to start with fewer, you can always add more!
*Dump the can of tomatoes in your blender.
*Salt to taste. I don't measure, but would guess maybe starting with 1/2 teaspoon.
*I use about one half a bunch of cilantro. I just take the bunch, chop off the top half and throw it in the blender.
*Boil the Serranos and add a few at a time until the salsa is as hot as you like. I would say start with 3 or 4 and add from there.
Blend until everything is chopped, and voila, you are done. Gah-lee, wasn't that easy?!
In the version that I made for the party I used Crushed, Fire Roasted Tomatoes in place of Whole Peeled Tomatoes. The fire roasting adds a great flavor, and the crushed tomatoes makes a smoother and thicker salsa. Whole tomatoes, as in the original recipe make a chunkier, more liquidy salsa. Try all versions (whole plain, whole fire roasted, crushed plain, crushed fire roasted) and see what you like best. You really can't go wrong as they are all delicious!
The version at the party also had Jalapenos instead of Serranos. That was only because I had Jalapenos from my garden on hand. I think I used four, and it was a very mild salsa. Serranos are hotter than Jalapenos, so keep that in mind. Don't forget to boil your peppers until the color changes and they become soft. The only other prep I do is to cut off the stem.