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Mexican Salsa II

Mexican Salsa II

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Sabrina

Sabrina

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

JGLIEBER
41

JGLIEBER

1/25/2004

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.

DebPowers
30

DebPowers

1/25/2004

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

skipper11
26

skipper11

1/25/2004

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 tasting I did add lime, and my husband and I thought it was much better with the lime added.

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