Mexican Salsa II

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

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    30 mins

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.

Nutrition

Calories: 4 kcal
Carbohydrates: 1 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0.3 g
Protein: 0.2 g
Sodium: 1 mg