Jasmine's Easy Salsa for Tacos

Ingredients

• 4-5 large tomatoes (double is using Roma)
• 3 garlic cloves
• 2-4 serrano peppers (to taste)
• 1 large yellow onion
• 2 tablespoons salt
• 1 bunch cilantro
• 1 tablespoon Mexican oregano
• 2 tablespoons black pepper
• 1/4 cup white vinegar

Directions

1. 1

   Put tomatoes, garlic, serranos whole with stem, onion peeled, to boil in enough water to cover in a saucepan for about 20 minutes rolling boil with salt to taste, about 2 tablespoons.

2. 2

   All ingredients should be very soft but not mushy drain but reserve water used. Let veggies cool in a bowl.

3. 3

   While this is boiling or veggies are cooling finely chop whole bunch of cilantro, stems removed.

4. 4

   Put veggies into your blender, blend well, add the cilantro little by little. You may have to do the blending with half of the veggies at a time.

5. 5

   Into blender also add oregano, black pepper and vinegar, you may have to add more salt (to taste).

6. 6

   Once all is blended slowly add in some of the reserved water to thin it out as desired.

7. 7

   Allow to cool completely then refrigerate promptly.

8. 8

   Use a good container with an airtight lid and do not dip into this container if you want it to last, pour into a bowl so as to not contaminate batch.