Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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Three-Minute Salsa
Cookbook
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
Ingredients
- 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
Directions
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.
Notes
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
Nutritional information is based on 3 servings.
30 kcal
2 % daily value
36 % daily value
2 % daily value
395 mg
19 mg
1 g
4 g
2 g
7 g
0 mg
784 mg
0 g
0 g
3 % daily value
