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Latin American, Mexican, Southwestern, Tex-Mex
Three-Minute Salsa Recipe-15510

Photo by: Joseph De Leo
Comments: 0


This is one of our favorite easy salsas, for dips and chips, topping a quesadilla, or for a quick throw-together sauce for grilled foods.

Yield: Makes ¾ cup


  • 4 Roma tomatoes, cored and quartered
  • 1 to 2 serrano chiles, stemmed, seeded if desired, and sliced
  • Juice of 1 to 2 limes
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper


Combine all of the ingredients in a blender and puree until smooth. Store in a covered container in the refrigerator no longer than a day.


Avocados and how to pit them:

We prefer hass, the medium-sized pebbly skinned avocado from California and Mexico, for all our cooking because of its rich, nutty flavor. To peel and pit, first cut the fruit in half. Then place on a counter and hit the pit with the sharp edge of the knife so it plunges in. Lift in one hand and twist with the other to remove the pit and knock the knife on counter to dislodge the pit. Cut in quarters and peel.

© 1997 Mary Sue Milliken and Susan Feniger

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 3 servings.

30kcal (2%)
17mg (2%)
22mg (36%)
70mcg RAE (2%)
0mg (0%)
784mg (33%)
0g (0%)
0g (1%)
0mg (3%)

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