This spicy Salsa Fresca con Serrano goes well in a taco or with chips. It will be the hit of your next party!
I didn't make my own salsa until I moved to Tucson. Living so close to the Mexican border has influenced my cooking in huge ways.
For instance, I had never used chipotle peppers in my cooking before moving here. I didn't know what a Hatch green chile was or Green Corn Tamales.
Now I make all my own salsa, and I have green chiles and chipotle peppers stocked in my kitchen all the time.
Nothing beats Fresh Salsa. This Serrano Salsa has just the right amount of spice, and goes well in my Black Bean Jicama Tacos.
Serve at a party or potluck with chips, or include it in vegan nachos with guacamole, beans, vegan cheese, chipotle cream, vegan sour cream, olives, or whatever suites your fancy.
How To Make This Recipe
- Put plum tomatoes, serrano pepper, red onion, cilanto, garlic, lime juice, and salt in a food processor.
- Pulse until desired consistency is achieved.
How Long Does It Last?
This recipe will last up to 5 days in an airtight container in the fridge.
- It's better to use the pulse setting on a food processor so that you can control how chunky the salsa is.
- If you like mild salsas you can swap out the serrano pepper for a jalapeño, or you could take out the veins and seeds of the serrano pepper. The veins and seeds is where the heat is in a pepper.
There's just nothing like homemade salsa for a party or get-together.
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Aren't these ramekins cute for serving salsa!
Salsa Fresca con Serrano / Fresh Salsa with Serrano
- 2 cups plum tomatoes
- ½ a serrano pepper
- ½ cup red onion
- ¼ cup cilantro
- ½ clove garlic
- 1 tablespoon lime juice (½ lime)
- Put ingredients in a food processor and pulse until the desired consistency is achieved.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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