Red Salsa

• 5 roma tomatoes
• 10 -15 serrano chilies or 10 -15 jalapeno peppers
• 3 garlic cloves
• 13 cup water
• 12 tablespoon salt

1. Rinse the tomatoes and chilies.
2. Chili serrano is the chili of choice but you can substitute Jalapenos or any other favorite.
3. Roast the chilies and tomatoes.
4. As soon as the skins on the chilies are blistered, they're done.
5. The tomatoes need to be soft all the way through.
6. Peel the tomatoes.
7. A little blackened pulp is okay.
8. Remove the hard stems from the tomatoes and chilies.
9. Place the garlic, chilies, and tomatoes in a blender.
10. Puree the mixture, pour into saucepan, add water and salt.
11. Bring to a slow simmer for about 10 to 15 minutes or until the salsa has turned a bright red color.
12. Best served warm.

roma tomatoes, serrano chilies, garlic, water, salt

Taken from www.food.com/recipe/red-salsa-514260 (may not work)