Salsa de Lupe
Ingredients
  • 17 chiles serranos
  • 3 roma tomatoes
  • 1/4 medium onion
  • 1 clove garlic
  • 1 1/2 teaspoon salt
Instructions
  • Add a little water to the serranos and tomatoes. Cook in covered saucepan for 5 - 10 minutes. Tomatoe skins should be split.

  • Put all ingredients in a blender and blend for about 5 seconds or until you like the consistency.

This recipe comes from the house mother, Lupe, where Jan lived in Morelia, Mexico in 2000.

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