Mexican Salsa II

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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.


  • 5 roma (plum) tomatoes
  • 3 serrano peppers
  • ½ cup chopped onion
  • ⅔ cup chopped fresh cilantro
  • 1 clove garlic, peeled and crushed
  • salt to taste


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.

Prep time: 15 mins / Cooking time: 15 mins / Total time: 30 mins

Serving: 24 / Yield: 3 cups

Calories: 4.4

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