• 4servings

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Nutrition Info . . .

VitaminsA, B3, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Fresh jalapeno or serrano chiles - (to 4) - tops removed,

  2. But not seeded

  3. 1 Garlic clove - peeled

  4. 4 Ripe, red tomatoes - peeled, but (large)

  5. Not seeded - (abt 2 1/2 lbs)

  6. 6 Scallions with part of green tops - (to 8)

  7. 1/4 cup 4g / 0.1oz Fresh cilantro leaves - (loosely packed)

  8. 1 teaspoon 5ml Mexican oregano - or to taste,

  9. Crumbled Juice of 1 large lime

  10. Salt - to taste

Instructions Jump to Ingredients ↑

  1. With a large sharp knife, chop the chilies very fine. Mince the garlic. Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water to achieve a light salsa consistency. Stir to mix the ingredients. Add the chiles a little at a time, tasting, until it is as hot as you like. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once.

  2. This recipe yields about 4 cups of salsa.


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