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Salsa

4 roma tomatoes
1 handful cilantro
2 garlic cloves
1 1/4" thick slice of onion
1 or 2 serrano peppers (matter of taste)
chicken bouillon granules

Grill or roast the tomatoes, garlic, onion, and peppers, whole and
with skins until the tomatoes start to turn black.

Put everything in the blender with a little water or lime juice
and puree.

Once blended, saute salsa in pan and add bouillon to taste.

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