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.
Original recipe makes 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
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PREP
15 mins
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COOK
15 mins
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READY IN
30 mins
Directions
- 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.
- 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.
Nutrition
Calories: 4 kcal
Carbohydrates: 1 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0.3 g
Protein: 0.2 g
Sodium: 1 mg