Red Salsa

1. 1

   Rinse the tomatoes and chilies.

2. 2

   Chili serrano is the chili of choice but you can substitute Jalapenos or any other favorite.

3. 3

   Roast the chilies and tomatoes.

4. 4

   As soon as the skins on the chilies are blistered, they're done.

5. 5

   The tomatoes need to be soft all the way through.

6. 6

   Peel the tomatoes.

7. 7

   A little blackened pulp is okay.

8. 8

   Remove the hard stems from the tomatoes and chilies.

9. 9

   Place the garlic, chilies, and tomatoes in a blender.

10. 10

    Puree the mixture, pour into saucepan, add water and salt.

11. 11

    Bring to a slow simmer for about 10 to 15 minutes or until the salsa has turned a bright red color.

12. 12

    Best served warm.

No additional tips available.