6 ea Tomatoes, Roma quartered
1ea Onion, medium size, large dice
4ea Serrano peppers, stem removed, split in ½
5ea Garlic cloves
½ bunch Cilantro
¼ lb Butter
tt Salt and Pepper
1.) In a blender, place all ingredients expect butter.
2.) Puree until well blended but not totally liquefied.
3.) Leave some small pieces for texture.
4.) It should not be all one color.
5.) You should see some peppers and cilantro drifting around.
6.) Melt butter in large sauté pan on medium high heat until butter solids start to turn brown.
7.) You want the butter to be a nice dark brown but not black.
8.) It only takes about 10 seconds to go from dark brown to black so be careful. It should not be only slightly starting to smoke.
9.) Add the salsa fairly quickly understanding that you are adding a liquid to hot fat.
10.) It will splatter a little and may burn you if you are not careful.
11.) Stir around just until the butter has been mixed well into the salsa. Remove from heat and season with salt and pepper.
12.) Probably a little more salt than you would think.
13.) Serve warm.
14.) Refrigerate after use and reheat for re-use.