Salsa

I have been making this recipe since I was a student at Texas A&M.  Its easy to make and very delicious.  Our family and friends have been enjoying it for years.

Autum’s Salsa

2 cloves fresh garlic 

2 jalapeño peppers

1 serrano pepper

1 cup cilantro leaves, stems removed

1/4 cup onion

1 teaspoon seasoned salt

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1 can rotel

1 large can whole tomatoes

1/4 can beer

Get your blender ready. 

Slice peppers in half.  Remove seeds if you want a mild sauce.  Leave some seeds in if you want a warmer sauce.  Leave all seeds in you want it really hot. 

Today, I left the seeds in one jalapeño pepper.  It was plenty hot for me.  But then again, I am a wimp when it comes to hot.  Also, use the tip of a spoon to remove the seeds and wash your hands after handling the peppers.  If not, then your fingers and anything they will touch will be on fire for hours!

Remove cilantro leaves from stems by holding one end of the stem and gently pulling the leaves downward in between your thumb and your finger.  Wash in water, dry with paper towel. 

Throw all the ingredients in the blender in the order listed.

Don’t forget the secret ingredient – beer.   Shhh … we go to church with a bunch of Baptists and we wouldn’t want them to get wind of this ;-)

Blend until all ingredients are finely chopped (less than 30 seconds).

Refrigerate before serving.  I try to refrigerate for 2 hours before serving.  But if you only have 1 hour, go with it.

Grab a chip and enjoy.  I recommend Julio’s chips if you can get them.  They are lightly seasoned and especially delicious with this hot sauce.