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Salsa recipe

visitor recipeThis recipe for Salsa was submitted by Debbie ofFlorida, USA.

Recipe: Salsa

4 medium-sized fresh ripe tomatoes
1 small bunch of cilantro (about 8 to 10 long pieces w/leaves)
1 fresh lime or lemon (or 1 to 2 tablespoons juice)
1 medium onion
2 to 3 jalapeno chilies (or chipolte)
Red pepper flakes

  • Wash and core tomatoes. Wash and draincilantro. Peel onion.
    Cut tomatoes and onion in quarters. If using fresh chilies, cutstems off and slice lengthwise, seed chilies. Place preparedvegetables in food processor along with the cilantro. Squeezejuice of one lime or lemon.
  • Place lid on food processor and blend.For chunkier salsa, blend only for a few seconds. For smoothersalsa, blend longer.
  • If you don’t have a food processor, chopall ingredients by hand and mix in bowl. This works in a blenderas well.
  • For extra zest, add dried pepper flakes.Salt and pepper to taste. For a smoky flavor, add a few cannedchipolte peppers.
  • Chill for at least two hours for bestresults. Tastes so refreshing and is non-fat. Use as a dip fortortilla chips, or serve with fajitas, use it as a topping forblack beans, rice and chicken, etc.

    Makes about 4 to 5 cups.

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  • Comments

    1 Comment


    This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you ll ever try. Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.

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