Table Salsa from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zuniga Jemiso
Many of my relatives have chiltepin and piquin plants in their yards because these chiles grow profusely in the southern Texas landscape. These tiny peppers pack a lot of heat, and only a few are n...
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Ingredients
- 8 ounces Roma tomatoes (3–4 tomatoes), coarsely chopped
- 2 tablespoons vegetable oil
- 1 thick slice of white onion
- 1 teaspoon salt
- 1 clove garlic
- 3 chiltepin or piquin peppers (3 for mild; 5+ for spicy)
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