Mexican - Spanish, Party

Maxines' Salsa

  • 5 Tomatillos, husked
  • 2 large Tomatos
  • 1 to 3 Chili Piquins
  • 2 Serrano chiles
  • 2 Jalapeno peppers
  • 1 medium Onions, chopped
  • 1/2 bunch Cilantro
  • 1 to 3 Garlic cloves
  • ~ Salt, to taste
  • 1 small can Tomato sauce

    • Strip the largest stems from the cilantro and discard. Place all ingredients(except the tomato sauce) in a food processor and chop until smooth. Use immediately or for best flavor, refrigerate overnight.

    NOTES: Chili Piguins (or petines)are second only to the habanaro pepper in heat. Be careful! If it is too hot for your taste, add the tomato sauce.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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