Here’s how. I usually make salsa while I’m doing the dishes, that way it’s ready and on hand whenever I need it. This is the typical batch that I make for the week, and it’s hot! If you want a milder version, check out my post on salsa ratios or use only 3 serranos without changing the amount of tomatoes.
Here are the basic ingredients:
6 Serrano peppers (recommended over jalapeno peppers)
7 Roma tomatoes
A big clove of garlic (I love garlic!)
A teaspoon of salt
water to boil all the ingredients
A recycled glass jar
Place the tomatoes and the chilis in a pot and add water until they are fully immersed. Boil them on a medium-high setting.
Let them boil for about 5 to 8 minutes until their skin begins to peel off, as shown in the picture below.
Once they are ready, remove the tomatoes and peppers from the water and place them in a blender. (Don’t add the water; it will only make the salsa runny).
Add the garlic and salt and blend them on pulse to the consistency that you like. Some people like it chunky and others like it smooth. It may take up to a minute depending on the blender you use (I use the Ninja blender [link]).
Personally, I like it smooth. Once the salsa has cooled down, it is ready to serve or can be stored in the refrigerator for up to 3 or 4 days as long as you remember to KEEP it in the fridge and not let it sit out for too long.
It is important to mention that serrano peppers make a difference not only in terms of spiciness but also in terms of flavor compared to jalapeños. Serrano peppers are more spicy and flavorful. I would recommend serrano peppers if you want a more authentic flavor; you can find them in Latino and Asian markets and sometimes even in your local groceries store. I also recommend Roma tomatoes once they are soft and very red; in fact, I’d say the older the better if you want the maximum flavor for your salsa. If you love garlic and want to add a whole clove instead of half, go for it. Finally, don’t forget to add enough salt to really bring out the flavor.
Tip: Store the serrano peppers in a plastic bag in your fridge and they will last longer.
Tomatoes, on the other hand, should be stored at room temperature and actually last longer than when stored in the fridge. Let them get soft and develop a nice deep red color.