Mexican Salsa II

3.8

(20)

17 Reviews

5 Photos

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.

Submitted by Sabrina

Updated on July 14, 2022

5

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

24

Yield:

3 cups

Jump to Nutrition Facts

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

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 Facts (per serving)

4	Calories
1g	Carbs
0g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 4
% Daily Value *
Sodium 2mg	0%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 0g	0%
Vitamin C 3mg	3%
Calcium 3mg	0%
Iron 0mg	1%
Potassium 45mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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