Since Cinco de Mayo is tomorrow, what better way to celebrate than to indulge in mass amounts of Mexican fare? I’ve had a bag full of Serrano peppers sitting in my fridge (don’t ask me why) and needed to put them to use. These particular peppers were pretty spicy, so unfortunately, I was only able to get rid of one. Eat the salsa plain with tortilla chips, or throw it in a taco or burrito.
For those with a low spice tolerance, just have a few extra margaritas close by. If you’re looking for more tequila drink ideas, check out Donna’s roundup at The Slow Roasted Italian. While we’re on the subject of tequila, you may as well make these margarita cupcakes. ;)
2 large tomatoes, quartered
7 Roma tomatoes (2 quartered, 5 finely diced)
3 cloves garlic, minced
1/2 red onion, diced
1 Serrano, diced
1/4 cup cilantro, plus more to taste
Juice of 2 limes
Salt and pepper, to taste
In a blender or large food processor, add the 2 large tomatoes, 2 Roma tomatoes, garlic, red onion, cilantro and lime juice. Blend until somewhat smooth consistency. Add salt and pepper, to taste.
Transfer salsa to a large bowl and stir in diced Roma tomatoes. Garnish with cilantro and serve with tortilla chips.