I love salsa.  I love it on burgers, eggs, the small of Jessica Alba’s back everything in between.  Salsa is naturally paleo, low carb and anti-inflammatory .  I keep some in my fridge at all times.  This salsa is pretty much the only one I make now, its called the Red Serrano Basil Salsa, otherwise just known as the salsa en la casa de me.  I entered this salsa into a salsa contest and it came out on top. I didn’t invent it, that was the work of my brother. However with my brother’s permission, I am going to make this recipe open source.

Ingredients:

• 4 large cloves garlic

• 20 red serranos

• 28oz can whole peeled tomatoes
• 
Half a medium yellow onion
• 15 large basil leaves
• 
About the same amount of cilantro (1/3 to 1/2 cup or so)
• 
Juice of one whole lime
• 
Half teaspoon chiltepin or chile pequin pepper powder

• Quarter teaspoon habanero powder
• 
Half teaspoon sea salt

Equipment:

1. 
Knife

2. Vitamix or Food Processor

Instructions:

Place 4 large cloves garlic and about 20 red serranos in food processor and chop up in the processor for 15 sec or so.
Then add the peeled tomatoes. Puree for like a minute or until well integrated.

Then add the Half a medium yellow onion, 15 large basil leaves, cilantro, lime juice, chiltepin or chile pequin pepper powder, Quarter teaspoon habanero powder and se salt
Puree again for 20-30 sec or so. The idea is that you get the garlic and serrano totally pureed in the tomato, and the rest is minced but not liquefied.

Enjoy!

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