This recipe is for a fresh uncooked green salsa with red tomato's. I use this on bean burrito's and other dishes to add a zing and balance to red hot sauce.
Ingredients:
Add all ingredients to a food processor except the grapeseed oil and process for 2 minutes.
Drizzle the grapeseed oil into the food processor from the top while it is running. This will help to emulsify the mixture. Process for about 90 seconds The color and texture will smooth a bit.
Transfer to a container and store in the fridge for up to 9 days.
It's great on burritos
Ingredients:
- 2 or 3 cups of fresh cilantro (see picture)
- 1 ripe red tomato
- 1/2 onion
- 1 large serrano pepper or 1/2 jalapeno pepper
- 2 cloves of garlic (add as much as you like)
- the juice of one lime (add more if required in order to get enough liquid to merge all ingredients properly)
- 1/2 teaspoon freshly ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (season to your taste)
- 1 teaspoon bottled red hot sauce
- 2&1/2 to 3 tablespoons of grapeseed oil
Add all ingredients to a food processor except the grapeseed oil and process for 2 minutes.
Drizzle the grapeseed oil into the food processor from the top while it is running. This will help to emulsify the mixture. Process for about 90 seconds The color and texture will smooth a bit.
Transfer to a container and store in the fridge for up to 9 days.
It's great on burritos
I make something similar with roasted tomatillos. 
9 days is the longest I have kept it without any ill effects. So I wondered if it was wise to keep pushing my luck and drew the line at 9, but it's usually time to make another batch before that happens.