Emma’s Spicy Salsa

2012-07-01T09:00:00Z 2014-09-16T12:59:25Z Emma’s Spicy SalsaBy Maria Emma Lopez, Mami’s Tamales Feast Magazine | Inspired Local Food Culture/Midwest

For a taste that’s tangy and bright, try this elegantly simple salsa from Maria Emma Lopez, a native of Sonora. Rich, thin and nearly creamy, it’s a perfect partner for chips. Spoon it over tamales, rice or beans for an extra kick of heat and flavor.

Yield | 4 cups |

  • 8 to 10 ripe tomatoes
  • 4 to 5 fresh serrano or jalapeño peppers
  • 5 cloves garlic
  • 1 medium white onion, diced
  • ½ cup cilantro leaves

| Preparation | Cut tomatoes into chunks. Stem peppers. Place tomatoes and peppers in a 4-quart pot. Add just enough water to cover. Bring to a boil over medium-high heat. Reduce heat and cook until the tomatoes soften. Place tomatoes, peppers, cooking juices and garlic in a blender and pulse to purée. Add diced onions and cilantro to blender and blend to a fine consistency. Serve immediately or store in the refrigerator up to 1 week.

Get more salsa recipes in our Beyond The Jar: Real Salsas feature!

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