Salsa Mexicana

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We love salsa. I developed and perfected this recipe over many years. It is a requested dish that I take to parties and cookouts with friends and family. You can tweak this recipe to your desired level of hotness by adding or subtracting the peppers listed.

Submitted by janaluwho

Published on December 13, 2010

2

Prep Time:

20 mins

Total Time:

20 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

6 medium Roma (plum) tomatoes, seeded and chopped
1 medium red onion, quartered
1 cup chopped fresh cilantro leaves
6 cloves garlic, quartered
1 medium jalapeno pepper, seeded and chopped
1 habanero pepper, seeded and chopped
1 medium lime, juiced
1 teaspoon coarse kosher salt
1 pinch ground cumin

Directions

Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.

Cook's Note:

I have used and experimented with many varieties of chile peppers. We love habanero and serrano. Jalapenos are used here because they are milder than the crazy hot peppers we use on occasion.

Nutrition Facts (per serving)

15	Calories
0g	Fat
3g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 15
% Daily Value *
Total Fat 0g	0%
Sodium 164mg	7%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 1g	1%
Vitamin C 9mg	9%
Calcium 13mg	1%
Iron 0mg	2%
Potassium 124mg	3%

* 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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