New Mexico Ceremonial Salsa

Courtesy of Priss Lindsey After 40 years of perfecting salsa, this is the best!


6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks


Put ingredients in blender and blend throughly. It may help to do the cherry tomatoes and tomatillas first to get a liquid consistency and then add in the other ingredients. Salt to taste.

This gets better in the fridge and will keep for 4-7 days.

Great with white corn chips or inside burritos or on tostados or just in a bowl of beans.

See other recipes submitted by Chet Day