"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." — Sabrina
Watch video tips and tricks
roma (plum) tomatoes
chopped fresh cilantro
garlic, peeled and crushed
salt to taste
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 tasting I did add lime, and my husband and I thought it was much better with the lime added.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Salsa II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: < 1
A simple, authentic green salsa with tomatillos, onions, cilantro, and garlic.
This spicy salsa stars black beans, corn, and a tangy dressing.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.