Mexican Salsa II

Mexican Salsa II 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.

Ingredients

Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 24

    YIELD : 3 cups

  • 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.

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  • 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.

Per Serving: 4 calories; protein 0.2g; carbohydrates 1g; sodium 1.5mg.