Mexican Salsa II Recipe
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Mexican Salsa II

By: 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."

This Kitchen Approved Recipe has an average star rating of 3.7 Rate/Review | Read Reviews (15)

What to Drink?
Wine Sauvignon Blanc
Cocktail Margaritas on the Rocks
Beer Beer
Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 3 cups
 

Ingredients

  • 5 roma (plum) tomatoes
  • 3 serrano peppers
  • 1/2 cup chopped onion
  • 2/3 cup chopped fresh cilantro
  • 1 clove garlic, peeled and crushed
  • salt to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 4 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 25, 2004 by JGLIEBER   view full review
I eliminated the cooking step by using stewed tomatoes in a can. I also used jalapeno instead...
The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 25, 2004 by Debeye   view full review
Too much cilantro....this should have 1/4 C. Cilantro at the most! Way too strong.
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 25, 2004 by skipper11   view full review
This salsa was good, but it much more resembled pico de gallo then salsa (only much more...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 25, 2004 by RACHELWEEDEN   view full review
A very fresh-tasting salsa. It lasted for quite a few days in the refrigerator, too!
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 25, 2004 by Justin D   view full review
A wonderful and versatile salsa. This recipe is a crowd pleaser.
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Jun. 23, 2007 by carenksr   view full review
OK, fresh flavor and looks like real salsa. But it's missing something.
The reviewer gave this recipe 2 stars. This recipe averages a 3.7 star rating.
Reviewed on May 22, 2011 by Misty Supporting Member (Click to learn more about Supporting Membership)  view full review
A little too hot and not chunky enough
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Aug. 31, 2010 by leigh   view full review
OK, but I prefer salsa cruda rather than cooked salsas.
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Jan. 25, 2004 by LALAADAMS   view full review
Very good! I will be making this again next summer when my garden is done.
The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed on Aug. 30, 2010 by hector   view full review
not so great maybe not boiling the tomatos will help

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