Mexican Salsa II

Mexican Salsa II


"Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food."


30 m servings 4 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 4 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
  2. Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
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  1. 18 Ratings


I eliminated the cooking step by using stewed tomatoes in a can. I also used jalapeno instead of serrano peppers. Topped with the juice from 1 lime.

Too much cilantro....this should have 1/4 C. Cilantro at the most! Way too strong.

This salsa was good, but it much more resembled pico de gallo then salsa (only much more finely chopped than pico usually is). It was still good, very simple and fresh, but after the inital tas...

A very fresh-tasting salsa. It lasted for quite a few days in the refrigerator, too!

A wonderful and versatile salsa. This recipe is a crowd pleaser.

A little too hot and not chunky enough

OK, but I prefer salsa cruda rather than cooked salsas.

OK, fresh flavor and looks like real salsa. But it's missing something.

not so great maybe not boiling the tomatos will help