Salsa with a Salvadoran Twist
Being raised in Texas and transplanted to Los Angeles, my husband and I eat a lot of hot sauce. We always have a bottle of Tapatio in the fridge, but nothing beats fresh salsa. At our local farmers market, we like to get pupusas (which Hayden loves) and salsa. The mint in El Salvadoran salsa is so good! While I will never be able to replicate it, this one comes in as a close second.
1 can fire roasted tomatoes
1 small tomato, coarsely chopped
1/3 cup chopped onion
2 small serrano peppers, chopped
1 handful cilantro
2 sprigs mint (leaves only)
1/2 tsp salt
juice 1/2 lime
Pulse all ingredients in a food processor to desired consistency. Serve with tortilla chips or with your favorite dish.