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Salsa Mexicana
Salsa Mexicana
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3/4 cup finely chopped, unpeeled tomatoes
1/3 cup finely chopped onion
3 chiles serranos, finely chopped
1/4 cup loosely packed chopped cilantro
Salt to taste
Approximately 3 tablespoons water


Mix all of the above ingredients (add more water if you are using plum tomatoes). Allow to rest at room temperature for 30 minutes before serving. Contributed by: Wightman's Farms, Morristown, NJ

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Salsa Mexicana
This is a QR Code
Scan here to get
this recipe on
your phone
3/4 cup finely chopped, unpeeled tomatoes
1/3 cup finely chopped onion
3 chiles serranos, finely chopped
1/4 cup loosely packed chopped cilantro
Salt to taste
Approximately 3 tablespoons water


Mix all of the above ingredients (add more water if you are using plum tomatoes). Allow to rest at room temperature for 30 minutes before serving. Contributed by: Wightman's Farms, Morristown, NJ

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