New Mexico Ceremonial Salsa

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New Mexico Ceremonial Salsa

 

6 to 8 tomatillos, husked and cut into large chunks

1 basket cherry tomatoes, washed and stemmed

1 bunch cilantro, washed and cut up

4 cloves chopped garlic or 1 tbs minced garlic

Juice of one lime

2 to 4 jalapeno peppers, seeded and sliced

1 giant Spanish onion, peeled and cut into large chunks

 

Put ingredients in blender and blend throughly. It may help to do the cherry

tomatoes and tomatillas first to get a liquid consistency and then add in the

other ingredients. Salt to taste.

This gets better in the fridge and will keep for 4-7 days.

Great with white corn chips or inside burritos or on tostados or just in a bowl

of beans.

 

 

 

 

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