Mexican Salsa II
Sabrina
Ingredients
30 m servings 4- 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.
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Reviews
Read all reviews 1619 Ratings
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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.
Too much cilantro....this should have 1/4 C. Cilantro at the most! Way too strong.
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.
Too much cilantro....this should have 1/4 C. Cilantro at the most! Way too strong.
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...
OK, fresh flavor and looks like real salsa. But it's missing something.