Mexican salsa

Mexican salsa 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Mix together the tomatoes, onions, garlic, chilies and cilantro, add salt and lime juice.

Set aside at room temperature for about 30 minutes.

If you do not eat everything on the first day, bake for 20 minutes and use what you advance the next day.

Note: If using the next day, the recipe can be a good basic tomato sauce used for the huevos tancheros or to season shredded meat or eat with tacos, burritos, etc.

Calories calculation

Crushed garlic (12)
Finely chopped white onions (10)
Chopped coriander (2)
Lime (juice) (20)
Minced jalapeno chilies (or chilies chopped serranos) (16)
Finely chopped tomatoes (32)
Salt (1)

Calories amount per person:

Ingredients and dosing for 4 persons

3/4 cup of finely chopped tomatoes
1/3 cup of finely chopped white onions
2 cloves of chopped garlic
3 chopped jalapeno chilies (or chilies chopped serranos)
1/4 cup of chopped coriander
Salt
2 lime (juice)

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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