Salsa (recipe)
Source and licence
"Salsa (recipe)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Salsa_(recipe), revision 4518825), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Salsa_(recipe)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518825
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Mexico. Associated with Mexico by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 can (14–16 oz) of peeled, diced tomatoes
- 1 bunch of 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 of pepper and/or garlic to taste (optional)
Method
- Add onion to blender.
- Wash and chop the cilantro, removing only the very bottom of the stem. Add to blender.
- Wash and chop the chile peppers, then add to blender.
- Open the canned tomatoes, add to blender.
- Add the salt.
- Blend slowly, to thoroughly mix ingredients; do not completely blend.
- Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc.