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Salsa (recipe)

Salsa (recipe) – Forkwise recipe card (illustration, no photo yet)
SnacksMexican⏱ 25 minServes 4EasyGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 can (14–16 oz) of peeled, diced tomatoes
  • 1 bunch fresh cilantro (aka coriander leaf, Mexican parsley)
  • 3–6 fresh serrano chili peppers (the more the spicier; start with 3)
  • ½ fresh finely chopped onion
  • 1 tsp salt
  • 1 pinch pepper and/or garlic to taste (optional)

Method

  1. Add onion to blender.
  2. Wash and chop the cilantro, removing only the very bottom of the stem. Add to blender.
  3. Wash and chop the chile peppers, then add to blender.
  4. Open the canned tomatoes, add to blender.
  5. Add the salt.
  6. Blend slowly, to thoroughly mix ingredients; do not completely blend.
  7. Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc.

Video

Video by Chili Pepper Madness, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.