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Uncooked Mexican Salsa

Source: The Mexican Gourmet
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Serves 8
Green, white and red like the Mexican flag, this salsa is the most popular of them all. Although the recipe is subject to some regional variations, the name of the salsa is always the same, except in the Yucatan, where the Mayan name is x-ni-pec, or dog's snout because it is made hot enough there to make your nose run.
1 lb firm tomatoes, chopped
1 small onion, minced
4 small serrano chiles, minced and 2 deveined for less spiciness
1/2 teaspoon salt, or to taste
1/2 cup cold water
8 sprigs cilantro, chopped
Uncooked Mexican Salsa Recipe at
Mix all of the ingredients together just before serving; everything except the cilantro can be prepared ahead of time.

To prepare the salsa as it's made in northern Mexico, coarsely chop the tomatoes and mix with a minced (finely chopped) garlic clove. Add the water mixed with a little lime or lemon juice.

For Yucatan-style salsa, add lightly toasted yellow chiles and replace the water with orange juice; you can also add a dash of olive oil.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 All Spiced Up: Quick Salsas
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 23
Sodium: 155mg
Fiber: 1g
Carbohydrates, Total: 4g
Protein: 1g
% Cal. from Fat: 0%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Rebecca Reviewed: 01/05/2008
I add lime juice just before serving and a dash of ground cumin.
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