Salsa
This salsa is a blender sauce built from a can of diced tomatoes, a big bunch of cilantro and fresh serrano chilies, so it needs almost no prep. The serranos set the heat, and you control it by using three peppers or up to six. A short, slow blend keeps some texture instead of making a puree. It holds in the refrigerator for a week or more.
Instructions
Put the finely chopped onion into a blender.
Wash the cilantro and chop it, trimming off only the very bottom of the stems. Add it to the blender.
Wash and chop the serrano chilies, then add them to the blender. Start with three if you are unsure about the heat, and use up to six for a hotter salsa.
Open the can of diced tomatoes and add them to the blender along with the salt. If you like, add a pinch of pepper or some garlic as well.
Blend slowly, just long enough to mix everything together. Stop before it turns smooth, since the salsa should stay a little chunky.
Serve chilled, as a dip for corn tortilla chips, as a garnish, or alongside a meal. Keep leftovers in a closed container in the refrigerator for a week to ten days.
Wash your hands thoroughly after handling the chilies, and do not touch your eyes, nose or mouth in the meantime, because the burn can be intense.
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