Ingredients:
- Two large tomatoes
- One medium white or yellow onion
- One bunch of cilantro
- Sea Salt
- Crushed black pepper
- White Vinegar
- Chili powder
- Paprika
- Two cloves (not to be confused with two bunches) of Garlic (or one spoonful of minced stuff)
- One lemon
- One can of stewed tomatoes, preferably Italian recipe
- One medium Pablano pepper (should be waxy, without too many wrinkles)
- 4 Serrano peppers (should be waxy, not too many wrinkles) – less or more depending on spice level
Directions:
- Dice the onion, pablano, and Serrano peppers.
- Mince one generous handful of cilantro leaves (not stems).
- Cut tomatoes in four, and remove the slimy seeds. Dice the remainder of the tomatoes.
- Pour the juice of the stewed tomatoes into the salsa, then dice the stewed tomatoes.
- Add a tablespoon (or so) of vinegar. (Not a problem if you add a little more.)
- Add a couple tablespoons of paprika. (Being generous is not a problem.)
- Add about a tablespoon of chili powder.
- Add about 1 ½ tablespoons of black pepper
- Add minced garlic.
- Add lemon zest (using a microplane)
- Squeeze the lemon, with the opening facing your palm, over into the mixture. (NOTE: The lemon juice will help remove some of the Serrano “spice” from your fingers.)
- Add the salt last. Use one palm’s worth– about 2 Tbsp. DO NOT add too much at once!
After you add the salt, mix everything together thoroughly, then taste it. If you need to add more salt, do so sparingly, and continue testing until it’s good.