Authentic Mexican Salsa

Total Time
15mins
Prep
15 mins
Cook
0 mins

When I visit my best friend in CA, there is a restaurant we always have to go to and I love their salsa. She got the recipe for me so thought I would share with all.

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Ingredients

Nutrition

Directions

  1. Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
  2. In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
  3. Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
  4. Place in fridge for approximately one hour.
Most Helpful

4 5

4 5

With Roma tomatoes abound, I have been making different types of salsa again this year. Sad to say, I did not have Mexican chili powder so I used regular. I don't know if that makes any difference or not. I don't know if I've ever tasted the Mexican type but know that I'll not make it again using regular chili powder. Otherwise, this is a great salsa. Made for *Zaar Chef Alphabet Soup 2008* game

5 5

Delicious! This quick and easy salsa has a wonderful, fresh flavor. The chilies give it a nice zing, providing that slow burn that I think is important in a salsa. I love extra spicy salsa, but my family doesn't so I only used 1 of the jalapenos, along with the serrano and chopped green chilies. My family loved this and gave it 2-thumbs up. Thank you for sharing this fabulous recipe...it is definitely a keeper! *Made for Fall PAC 2008*