Ingredients1 h 20 m servings 19 cals
- Bring a small saucepan of salted water to a boil; add onions and immediately remove saucepan from heat. Let onions blanche in hot water until softened, 1 to 2 minutes. Drain and rinse onions with cold water.
- Combine cilantro and lime juice in a sealable plastic bag, squeeze bag to remove as much air as possible from the bag before sealing, and massage the lime juice into the cilantro leaves through the bag until the leaves are all moistened.
- Turn the cilantro out onto a cutting board and chop; transfer to a bowl. Stir onion, tomatoes, jalapeno pepper, garlic, salt, and pepper with the cilantro mixture.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
Per Serving: 19 calories; 0.2 g fat; 4.1 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 150 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was the first time I made salsa. I made some adjustments by adding red peppers and seasonings, and omitting the jalapeño peppers. I mixed it together in a food processor. Delicious!!
This is just the recipe I was looking for. I wanted all fresh ingredients and I wanted it to taste as closely as possible like the salsa from a Mexican restaurant I used to frequent many years a...
this is a great salsa. you can adjust the heat by the peppers. stealing from another recipe I added 1.5 tbls brown sugar. I like a little sweet with my heat!
Yummy! I added corn and black beans and I did not peal the tomatoes. I diced some smaller chunks and some a bit larger. It is good I will make it again.
Lovely salsa to hot for my taste buds but my hubby and friends just love it.. I make a similar milder one for myself and I added a dash of 1/4 tsp instead of the heat.. Little extra flavour wit...