- Habanero peppers
- Serrano peppers
- Roma Tomatoes
Depending on how much you want to make, I usually start with 4 tomatoes.
Ratio for mild
1 tomato to 1 serrano to 1/2 habanero to 1/4 clove of garlic
Ratio for medium
1 tomato to 1 habanero to 1 serrano to 1/4 clove of garlic
Ratio for hot (this is what I always make)
1 tomato to 1 habanero to 2 serranos to 1/4 clove of garlic
Boil the tomatoes and peppers until the skin of the tomatoes starts to peel off. Take stems off peppers and remove the skin of the tomatoes (you don't have to), throw in a blender with the raw garlic add a pinch of salt, and blend to your desired texture. I usually pulse it to leave it slightly chuncky.
This goes really well with most breakfast, potato and eggs, chorizo and eggs, omelets, but my favorite is with deer tamales. Enjoy.