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In a blender: 1 lg can whole tomatoes, 1-3 serrano peppers (sometimes even 1 is very hot, just depends on peppers at the time), Black pepper, Garlic Salt, Salt, and just a little Comino or Cumin (I have been told they are the same and I have tried them side by side and can't tell the difference.) Blend and season to taste. It will take more salt than you might think and just add a little by little of ingredients until you get it just like you like it. My friends have always had to make a couple before getting it seasoned just right. My bunco group requires this every month.
Or this Pico Salsa: 4-6 tomatoes diced, 1 onion diced, 3-6 serrano peppers diced very small, cilantro chopped added to your taste, and 1 fresh lime squeezed for juice. Season with Black Pepper, Salt, Garlic Salt all to taste and about 4 shakes of Worchestershire sauce. This is great pico for eating with chips or added with many dishes. My family prefers this at every gathering.
This is all with Texas preferred heat, so you may want to cut down on the peppers and it all depends on how hot the peppers are that day. The sauce and pico will get hotter over night, so be careful. If your pico gets too hot, try adding tomatoes to cool it off. Hot sauce requires adding more whole tomatoes to cool off but then you have to adjust your seasonings all over again. |
Easy but good - tbur
