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Mexican | |
| 6 slices bacon, cut into 1/4-inch slices 4 medium tomatoes, finely diced 2 serrano peppers, de-stemmed, de-seeded and finely diced (depending on how hot you like it you can leave the seeds/veins, fully seeded the sauce will be mild) 1 medium onion, finely dices 1 clove garlic, minced 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper Serving suggestions: morning eggs, tamales, beans, potatoes, tortilla chips | |
| In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes. Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve cold with tortilla chips. | |
Excellent | |
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