Mexina Salsa Verde

Mexina Salsa Verde

44
OLESEA 0

"If you love to kick up your favorite dishes - this is the perfect sauce! It is very easy, fast and delicious!"

Ingredients 40 m {{adjustedServings}} servings 24 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 24 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
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Reviews 44

  1. 49 Ratings

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MEITLIMOM
9/23/2006

This was my first attempt at salsa, and it came out great! I boiled the tomatoes whole so the skin peeled right off.

MBKRH
8/7/2007

Wow, boiling the tomatoes and jalapenos really brings out the flavor! I can't believe how good this tastes. I didn't have a tomato on hand (which is a rarity!) so I used a small can of stewed tomatoes. It still came out great.

PandaCurry
10/5/2009

Since I had a million green tomatoes and peppers still in the garden and it is going to frost this week, guess what I made today? This is really good. I didn't have any lime juice on hand so I used 2 tsp of apple cider vinegar. I did add about 2 tsp of minced garlic too.