- 3 cups tomatoes, cored and cut into large chunks
- 1 tsp garlic clove, peeled and smashed
- 1 large serano chili, stemmed, seeded if desired, and rough chopped
- 1 Tbsp chicken bouillon concentrate
- 1 cup fresh cilantro
- 1 Tsp. salt (to taste)
Place all ingredients in a large food processor with a blade. Process until puréed to the texture of your choice. If you like your salsa chunky, make sure that you hand-cut the hot peppers into a fine dice!
If you don’t like to much heat, remove the seed and veins from the jalapeno chili as well or cut the habanero pepper in half.