Ok people we are in the kitchen today to make something spicy!

This Mary Contrary concoction is a Texas favorite, and a party-time favorite in our household.

Tip: Salsa’s are best stored in glass jars in the fridge and remember not to keep too long! If you notice bubbling at the top of the product it definitely needs to be tossed!

Ingredients

• 1 Serrano Pepper
• 1 Jalapeño Pepper (Remove & trash seeds)
  If you like HOT, toss a few seeds in your mixture!
• ½ White onion
• ½ Lime fresh squeezed (juice) or 1 tbls. Bottled Lime juice
• 2 – 27oz. Large Canned whole Tomatoes (sizes may vary)
• Garlic Salt to taste
• Chopped fresh Cilantro (to taste)

Before you start preparing your sauce you might want to wear thin rubber gloves when handling your jalapeño pepper if you haven’t handled them before. Some people (such as myself) have a reaction to the juice. I can eat it in foods, but can’t handle it raw on my skin without it burning really bad. I only tell you this just in case it happens to you so you won’t be alarmed. It’s not that uncommon.

Now you’ve gathered your ingredients, (that was the hard part).

Method

1. Quarter your onion, and put all of your ingredients and only part of your Cilantro into your processor.Turn it on a few quick times. You don’t want to puree the ingredients, just chop & blend them nicely.
2. I could give you an exact amount on the Cilantro, but I have found that this is a taste that is very user specific. You can always add more. Personally I like a lot! I think you should give it a chance too, as it really gives it a nice aroma and added zest!
3. Once you’ve reached your desired consistency, grab your chips, and Party Hardy!

Extra Tip: Make your own chips by using flour or corn tortillas. Quarter them, then deep fry in canola oil for using with your Salsa!