Mexican Salsa Recipe | Mom’s Recipes

Like a vinaigrette or cream, Mexican salsa gives a special touch to delicacies. Two versions for you to try!

Ingredients

• 800 grams of peeled tomatoes (canned)
• 2 green peppers, seeded and chopped
• 3 tablespoons of chives
• 2 garlic cloves, chopped
• ½ bunch of coriander
• Black pepper to taste
• Salt to taste

Preparation mode

1. In the blender, place all the ingredients.
2. Using the “pulse” button, beat until the desired consistency.
3. Serve with Nachos, Tacos, Burritos or any other Mexican dish.

Mom Tips

Refrigerate in a tightly closed container for up to 2 days.

Preferably, the use of serrano pepper is recommended. Serrano pepper is also known as green pepper or green chile. The pepper is juicy and its heat is considered medium.

In the second version, if you prefer, you can replace serrano chiles with 1 tablespoon of red pepper sauce

2nd Version

Ingredients

• 1 cup seedless tomato (diced)
• ½ cup diced red onion
• 4 serrano chiles, chopped
• 3 tablespoons olive oil
• 1 tablespoon chopped coriander
• ½ teaspoon of salt
• Juice of 1 Thai lemon

Preparation Mode

1. Mix the tomato, cilantro and onion.
2. Season with lemon juice, olive oil, chopped chile and salt.
3. Take it to freeze.