Hugo’s Salsa Mexicana
½ small white onion
2 garlic cloves, peeled
2 serrano peppers, roasted, peeled, stemmed
½ small bunch cilantro, divided in half
6 medium tomatoes, roasted, peeled
1 ½ teaspoons kosher salt
Place onion and garlic in a food processor and pulse until finely chopped. Add peppers and half the cilantro and pulse 4 times. Add tomatoes and salt and pulse 4 times. Transfer to a bowl. Coarsely chop remaining cilantro and fold into the salsa.