Cookbook | Ingredients | Recipes | Mexican cuisine | Tex-Mex cuisine

Quick and Easy Salsa Recipe


  • 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)
  • 1/2 fresh chopped onion
  • 1 teaspoon salt
  • pinch of pepper and/or garlic to taste (optional)


  • Have your blender (or food processor) ready
  • Chop the onion very finely, drop in blender
  • Wash and chop the cilantro, removing only the very bottom of the stem, drop in blender
  • Wash and chop the chile peppers, drop in 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. Can be easily stored in a closed container in refrigerator for a week or ten days.

Note: Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers, the pain can be intense. Wash your hands thoroughly after handling.