“A mild salsa that my other half loves.” - by Nelson W Browning JR
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Toss tomatoes, serrano peppers, jalapeno peppers, white onion, garlic, cilantro, chili powder, lime zest, and lime juice in a bowl; season with salt and black pepper. Cover the bowl with plastic wrap and refrigerate 1 hour to overnight before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 20 cal
- 1%
- Fat
- 0.2 g
- < 1%
- Carbs
- 4.7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"We really liked this salsa..I liked the ease of not having to roast the tomatoes and peppers. I only had jalapenos and habinaros so that is what I used for the peppers. We like ours more finely choppe..." See mored so I made it in the food processor. It was perfectly flavored."
dnoelle
"Excellent! Full of flavor! Love that this recipe includes all fresh produce, most of which I already have on hand and can mix up quickly. My husband took some of this to his work and his coworkers ..." See moreraved about it and couldn't believe it was homemade. I like my salsas milder, so this one fit the bill. We doubled the recipe and got 64 ounces (fitting nicely into four 16 oz. canning jars). It is very limey...so make sure you like that flavor before using a whole lime. Thanks for the tasty alternative to store bought!!"
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