Salsa

Name: Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 can (14-16 oz.) of peeled (diced tomatoes); 1 unit bunch of fresh cilantro (aka coriander leaf (Mexican parsley)); 3-6 unit fresh serrano chili peppers (the more the spicier; start with 3); 1/2 unit fresh chopped onion; 1 teaspoon salt; 1 pinch of pepper and/or garlic to taste (optional)

Quick and Easy Recipe

vegetarianvegangluten-freedairy-freenut-freehalalkosher

Prep15 min

Cook0 min

Total15 min

Servings4

Difficultyintermediate

Ingredients

(14-16 oz.) of peeled
diced tomatoes
1 can
bunch of fresh cilantro (aka coriander leaf
Mexican parsley)
1 unit
fresh serrano chili peppers (the more the spicier; start with 3)
3-6 unit
fresh chopped onion
1/2 unit
salt
1 teaspoon
of pepper and/or garlic to taste (optional)
1 pinch

Method

Dice the fresh serrano chili peppers, removing seeds and membranes for less heat if desired, then mince the garlic and finely chop the fresh cilantro.

Dice the onion into small, uniform pieces and set aside.

Drain the canned diced tomatoes in a fine-mesh strainer, pressing gently to remove excess liquid.

Combine the drained tomatoes, diced onion, minced serrano peppers, and chopped cilantro in a bowl.

Add salt and a pinch of pepper and garlic to taste, then stir well to distribute seasonings evenly.

Let the salsa rest for at least 10 minutes at room temperature to allow flavors to meld before serving.

Salsa

Ingredients

Method

What Makes This Variant Distinct

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