Mexican Salsa II Recipe -
Mexican Salsa II Recipe
  • READY IN 30 mins

Mexican Salsa II

Recipe by  

"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 Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Jan 25, 2004

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


18 Ratings

Jan 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.

Jan 25, 2004

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

Jan 25, 2004

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

May 22, 2011

A little too hot and not chunky enough

Aug 31, 2010

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

Jun 23, 2007

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


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  • Calories
  • 4 kcal
  • < 1%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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