Oct 1, 2012 8:07 PM by Faye DeHoff
TUCSON - In today's Let's Make a Meal, Chef David Matias from Mosaic Cafe made some salsa. Very quick and very good!
Teresa's Salsa Verde
1 Serrano chile (2 if you prefer spicier)
1 garlic clove, whole
2 tbsp onion, diced
1/4 bunch of cilantro
Salt pepper and Mexican oregano, to taste
Add all ingredients in a pot, except for cilantro. Fill with water to about 1/4 inch below vegetables.
Allow to boil for about 4-5 minutes, then place into a blender with cilantro and purée until smooth.
Serve as a dip or over enchiladas, eggs or a burrito.