Mexican Salsa II recipe

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Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

Nutrition Info

4.4 calories
carbohydrate: 1 g
cholesterol: : -
fat: : -
fiber: 0.3 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 1.5 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 cups

Recipe Note

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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