Salsa Mexicana

Ingredients

• 1 Lb Roma Tomatoess (About 4 tomatoes)
• 2 Fresh jalapeño peppers
• 1 Serrano pepper (add two more if you like it spicy)
• 2 garlic cloves (peeled)
• 1/2 medium white onion
• 1/4 teaspoon dried oregano
• Kosher salt (to taste)
• Fresh ground pepper (to taste)
• 1 tomato bullion cube (optional)
• 1/4 cup fresh cilantro

Steps

1. 1

   Place the all of the ingredients, except the tomatoes and cilantro in a 2 quart saucepan.

2. 2

   Cover with cold water and bring to a boil over medium heat. Lower the heat to a simmer and cook until the chiles and onions begin to soften. About 5 minutes

3. 3

   Add the tomatoes and cook for another 5 minutes or until the tomatoes are soft and their skin cracks.

4. 4

   Transfer the cooked vegetables to a plate to cool at room temperature. Reserve 1/2 cup of the water and set aside.

5. 5

   Place the cooked veggies and the cilantro in a food processor or blender. Puree until you reach the desired consistency. Note: Add some of the reserved water if the consistency is too dry. Add a little bit at the time but make sure the salsa it's not too watery.

6. 6

   Transfer to a container and taste for salt & pepper. Refrigerate until ready to use.