Salsa Mexicana Recipe
Classic Mexican salsa prepared with plum (Roma) tomatoes, white onion, garlic, cilantro, serrano peppers, and lime juice. Great paired with chips, carne asada tacos, eggs, and anything else you love to top with salsa.
Servings: 6 servings
Calories: 21kcal
Ingredients
- 6 Roma tomatoes halved
- 1 medium onion quartered
- 2 serrano chiles whole
- 2 cloves of garlic
- 6 sprigs of cilantro
- 2 tbsps lime juice approximately the juice of 1 large lime
- 1 teaspoon of salt
Instructions
- Heat a large skillet or comal on high
- Place all of the vegetables except the cilantro in the pan or on the comal
- Allow the vegetables to char turning once
- Once the ingredients are well charred put them on a plate and allow them to cool
- Add all of the ingredients to the blender including the cilantro, lime juice, and salt
- Blend until all of the ingredients are just incorporated. Do not over blend
Notes
- To get the best char on the vegetables use a stainless steel skillet or pan. Pans with non-stick coatings don't get a really good char on the vegetables.
- Serrano chiles vary a lot in heat. A quick test to give you a sense of how hot any fresh chile is to slice one in half and smell it. The sharper it smells the hotter it is.
- Your salsa will keep in the refrigerator for 3 days in an airtight container. If it separates in the fridge just give it a quick stir before serving.
- This salsa doesn't freeze well.
- This salsa is vegetarian and vegan.
Nutrition
Serving: 0.5cups | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 11.6mg | Calcium: 12mg | Iron: 0.2mg