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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (155g) Recipe makes 4 servings |
||
| Calories 40 | ||
| Calories from Fat 3 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 592mg | 24% | |
| Potassium 357mg | 10% | |
| Total Carbohydrate 9.0g | 3% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 4.5g | ||
| Protein 1.6g | 3% | |
Salsa Mexicana (Fresh Tomato and Chiles)
By: ChipotleChick
Mar 16, 2005
From Rick Bayless, 'Authentic Mexican.' If you're looking for an authentic Mexican salsa, this is it! It's so simple too! I only use one onion and two jalapenos when I make it, but I decided I'd post the original recipe instead of altering it. The way I make it produces a medium heat. I'd imagine making it his way would produce a hot salsa. I really like it with the lime juice. I haven't made it with the vinegar yet.
SERVES 4 -6 , 3 cups
Ingredients
- 2 large tomatoes, chopped
- 4 jalapenos, seeded and chopped
- 2 small white onions, chopped
- 2 garlic cloves, peeled and minced
- 18 sprigs cilantro, chopped
- 1 teaspoon salt
- 2 teaspoons lime juice or cider vinegar
Directions
1
Toss tomato, jalapeno, onion, garlic, and cilantro together.2
Add salt and lime juice (or cider vinegar).3
Stir, and let stand 30 minutes before serving.
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- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables > Peppers
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- Preparation > Simple > 3 or Less Steps
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- Occasion > Holiday/Event > Non-Religious > Independence Day
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Featured Reviews for This Recipe
From: LaurelAnn
On Oct 12, 2009
This is the first recipe on RecipeZaar.com that I've said this about - I would give this 50 stars if I could. I was blown away by this recipe - incredible fresh taste - better than any restaurant. THANK YOU THANK YOU for this incredible recipe. I paired this with Easy Enchiladas (#29884) and Mexican Salad (#73438) for an great mexican meal. Just outstanding!!
From: Dawnab
On Sep 4, 2005
Wonderful recipe, I make this often, it freezes well. I use my food preocessor and make a triple batch in about a half hour.
From: Pinot Grigio
On Aug 29, 2009
Seriously fresh & delicious. Rick Bayless really knows his stuff and is a longtime favorite of mine. This has become my favorite weekend treat alongside a homemade margarita. It's hard to pull myself away from it! The combo that works best for me is 5 medium vine-ripened tomatoes, 2 jalapenos, 1 medium yellow onion, 3 large garlic cloves, 12-15 leaves of fresh cilantro, 1 tsp. Kosher salt and the juice from 1 lime. It's just the right amount of spiciness for DH and me (still a little too spicy for the kiddies). I just throw everything into the food processor to simplify and it's done in no time. Friends love it too and can't believe I didn't buy it from a fine Mexican restaurant. The leftovers are great on everything from eggs to burgers. Thanks for posting the perfect salsa recipe.
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