INGREDIENTS

• 10 plum tomatoes, roughly chopped
• Bunch of cilantro, rinsed well
• Hot pepper (Serrano, jalapeño, habanero) or regular pepper of choice, roasted on all sides
• Yuzu sauce (you can substitute for some lemon juice)
• Salt
• Onion powder

DIRECTIONS

• Start by roasting your pepper. You can grill it, broil it, hold it over an open flame, etc. until it’s roasted
• Add tomatoes, salt, onion powder, and cilantro to a blender, taste as you mix
• Cut a small piece of roasted hot pepper, remove seeds, and add to blender
• If using a regular pepper, no need to remove seeds, and add as much as you like
• Blend ingredients until smooth and well mixed
• Add salsa to a medium sauce pan and heat to a medium-high heat until bubbling
• Cook until salsa turns a nice bright red color. The more cilantro added the less bright it will be, but it will taste so good with extra cilantro.
• Remove from heat, cool, and add yuzu sauce (or a little lemon juice)
• Chill salsa in a refrigerator

Note: Salsa will be frothy after being blended, this will go away after cooking and sitting. Be careful when touching hot peppers. Any remaining pepper can be frozen to use at a later date, and then you don’t have to roast a pepper again.