Servings: 10-12

Ingredients

• 48 oz Roma tomatoes (approximately 30), cored, quartered
• 2 medium avocados
• 1 medium spanish onion, chopped
• 4 large garlic cloves
• 4 serrano chiles, chopped
• 1 cup fresh cilantro
• Juice from ½ lime
• 1 tbsp salt

Directions

• Core and quarter tomatoes
• Place tomatoes and all other ingredients into a blender
• Blend on low until smooth
• Slowly add water to adjust if too thick

Chef’s Notes

Salsa can be made up to two days in advance and refrigerated until ready to serve.

Add chopped onion and peppers for a chunky salsa.