Easy Chunky Salsa
Tasty chunky salsa recipe for an appetizer with chips or a side condiment with fish or meat.
Servings: 4 cups
Calories: 60kcal
Ingredients
- 4 tomatoes medium
- ½ onion
- 3 serrano chilis or jalapeno peppers
- 1 tablespoon olive oil
- 2 tablespoons cilantro
- 1 clove garlic crushed
- salt and pepper to taste
- 1 lime wedge
Instructions
- Broil the chilis in a 500° oven until browned, let cool
- Wash and dice tomatoes.
- Add diced tomatoes, onion and cilantro in a large bowl.
- Using rubber gloves, remove skin and sees from chilis and chop, add to mixture
- Add garlic, salt, pepper and olive oil.
- Sprinkle with a little bit of lime juice from the wedge.
- Let sit a few minutes before serving.
Notes
- Store salsa in an airtight container in the refrigerator.
- It is a good idea to wear gloves when chopping jalapeños.
- While a food processor can sure help, it is not necessary for this recipe.
- This is a good salsa to make ahead. It is also good to double for a big batch of delicious salsa.
- Serve with all types of Mexican food - tacos, enchiladas, corn tortillas, corn chips or crunchy tortilla chips.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1038IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg