Deep flavorings meld into perfection!
5 lbs. Roma tomatoes
2 lbs. red onion, cut in quarters
6 oz. garlic cloves, whole
4 oz. Serrano pepper
1 T Cumin powder
3 T sugar
3 T salt
8 oz. tomato paste
1. Char the tomato, garlic and Serrano peppers on a grill or in a large skillet.
2. Add all to a blender with the rest of the ingredients. Blend well.
Servings ~ This will make ½ gal of salsa and
will keep refrigerated several weeks.
Recipe courtesy Arturo Boada Cuisine
More information about formatting options