Finely chop the
Tomatoes (5 1/2 cups)
Serrano Chilis (8)
White Onion (1)
Garlic (1 clove)
Mix the chopped tomato, serrano peppers, onion, and garlic well in a bowl and season with
Coarse Salt (1 Tbsp)
Freshly Ground Black Pepper (1 Tbsp)
. Cover and place in the fridge for 24 hours to marinate.
The next day, place the salsa in a saucepot over low heat and cook until it starts to boil.
Fresh Cilantro (3/4 tsp)
and lower the heat even further, letting it cook for around 10 minutes. Remove the lid and raise the heat, once boiling add the
Corn Starch (1 Tbsp)
mixture, and once it thickens turn off the heat.
Serve warm or chill for later. Works great with steaks, quesadillas, tacos, etc. In this recipe, I served it on top of a warm quesadilla!