This is the recipe for the salsa they served at El Carbonara on U.S. 183 outside Austin, Texas. It is spectacularly delicious.
2-3/4 pounds Tomatoes; peeled, chopped (5 or 6 big ones)
14 ounce Tomato sauce
3 each Jalapeños; pureed
3 each Cilantro; sprigs (or more)
1 each Carrot; large, minced
3 each Serrano peppers; chopped
2 each Garlic cloves; minced
Salt; to taste
Combine all ingredients and mix well. Store in a refrigerator. Serve with chips or saltines, black beans, pour over nachos, tacos, or just about anything lying around the kitchen. Good on huevos rancheros. Turns scrambled Egg Beaters into huevos rancheros artificiales.
Makes 1/2 gallon, which is just about enough for lunch.