If you were to ask me what I could eat all day, everyday, it would be Mexican cuisine. Tonight, for Cinco de Mayo fesitivites, my roommate and I are making guacamole, chowing down on burritos from the local taco shop, and going out to sip on margaritas. I have had this salsa receipe for a few years now (courtesy of my friend from college. See recipe below), but still have yet to make it. What I loved most about it is the intense, smoky, spicy flavor that this salsa exhibits. Perhaps tonight will be the night where I will finally channel my inner Martha Stewart and whip this recipe up. In the meantime, have a fabulous Cinco de Mayo!
10 Roma Tomatoes
1/2 white onion
1 clove of garlic
1 Can of Chipotle Peppers
1. Roast vegetables (on broil) in the oven until the tomatoes split and the onions soften (about 10-15 minutes, depending on how hot your oven gets)
2. Put them in a blender with one clove of garlic, salt, lime juice, and a few dashes of dried oregano (if you have it)
3. Next, get a small can of chipotle peppers (from the mexican food aisle in the grocery). add some of the sauce and a few peppers until the desired spiciness
4. When the mixture has cooled, add chopped cilantro.
5. Now you are ready to serve!