Mexican Salsa II

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Step: 1

Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.

Step: 2

Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Per Serving: 4 calories; protein 0.2g; carbohydrates 1g; sodium 1.5mg.

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