1 lb. Yellow Onions, chopped chunky
3/4 C Vegetable Oil 6-8 Serrano Peppers
8 C Water 5 T Cumin
1 bunch Cilantro, chopped 1 T Sugar
2 T Crushed Red Pepper 4 T Salt
4 28oz. Cans Crushed Tomatoes
In a large gumbo pot, sauté’ onions in vegetable oil til soft. Do not brown. Add tomatoes and water. Chop serranos finely by hand or in a food processor. (You may want to start with 4 or 5 peppers and add to taste.) Add
serranos and spices to tomato mixture. Bring to boil. Let boil for 5 minutes, then reduce heat and simmer for 20 minutes. This makes a large pot of Almost Mamacita’s
Salsa. You may wish to cut the recipe in half if you don’t want leftovers to freeze or give away!
Serve WARM with chips or flour tortillas.
You may not know it, but Carol & Gerry had Mamacita’s
Mexican Restaurant for 16 years. We shared this recipe 10 years ago, and one of our clients recently shared with us that she makes it all of the time. So, we thought we would share it again!