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My review
Mexican Salsa II
Sabrina
"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."
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Ingredients
30 m servings 4Original recipe yields 24 servings (3 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
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Reviews
Read all reviews 1619 Ratings
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Most helpful positive review
5/4/2001
I eliminated the cooking step by using stewed tomatoes in a can. I also used jalapeno instead of serrano peppers. Topped with the juice from 1 lime.
Most helpful critical review
3/31/2001
Too much cilantro....this should have 1/4 C. Cilantro at the most! Way too strong.
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5/4/2001
I eliminated the cooking step by using stewed tomatoes in a can. I also used jalapeno instead of serrano peppers. Topped with the juice from 1 lime.
3/31/2001
Too much cilantro....this should have 1/4 C. Cilantro at the most! Way too strong.
3/31/2003
This salsa was good, but it much more resembled pico de gallo then salsa (only much more finely chopped than pico usually is). It was still good, very simple and fresh, but after the inital tas...
1/26/2002
A very fresh-tasting salsa. It lasted for quite a few days in the refrigerator, too!
6/23/2007
OK, fresh flavor and looks like real salsa. But it's missing something.