© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jessie
Servings: About 2 cups
4 plum tomatoes, cored and quartered
2 serrano chiles, stemmed, seeded, and sliced
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
Combine all of the ingredients in a blender and purée until smooth. Store in a covered container in the refrigerator for no more than 1 day.