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Diana Kennedy’s Fresh Salsa Mexican de Jerez, is easy, healthy and delicious. I haven’t been able to stay out of this delectable salsa since making it earlier this afternoon.
Diana Kennedy, often called the “Julia Child” of Mexican cuisine is #45 on Gourmet’s List of 50 Women Game Changers in Food.
I recently began participating with a group of food bloggers, led by Mary from One Perfect Bite, who have been cooking their way through the list since last spring.
For those unfamiliar with Kennedy, she is an 87-year-old British expat who, in 1972, introduced The Cuisines of Mexico (affiliate link) cookbook, and forever changed our understanding of Mexican food.
Originally from Great Britain, Kennedy moved to Mexico in 1957, and has been traveling the country in search of recipes and authentic Mexican cooking experiences ever since.
Her most recent book, Oaxaca al Gusto: An Infinite Gastronomy (affiliate link) (William & Bettye Nowlin Series in Art, History, and Culture), was named 2011 Best Cookbook of the Year by the James Beard Foundation.
Here’s a brief video of Diana Kennedy talking about Oaxaca al Gusto:
Kennedy is known for being a stickler for authenticity and a bit of a food anthropologist. She believes that traditional authentic cooking is cultural history worth recording and takes great pains to do just that.
While I appreciate her tenacity, I take a much more casual, practical approach to cooking. That’s why I chose the easiest of her recipes I could find online: fresh salsa Mexicana from Jerez.
I love fresh salsa, but had never made one using so many chiles before. I needed to make a few substitutions based on what was available at the market, but it still turned out delicious.
I hope you decide to give this simple and delicious fresh salsa a try.
How Many Calories and WW Points in Fresh Salsa Mexicana from Jerez?
According to my calculations, each 1/4-cup serving has just 16 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
0 SmartPoints (Green plan)
0 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
1 PointsPlus (Old plan)
This is a perfect condiment for Weight Watchers members who like to spice things up. Enjoy!
Making fresh salsa Mexicana from Jerez – The ingredients
Finely chopped chiles…
Finely chopped white onion…
A finely chopped fresh tomato…
A generous amount of fresh squeezed lime juice…
Diana Kennedy’s Fresh Salsa Mexicana from Jerez…
If you like this recipe for Fresh Mexicana Salsa from Jerez, be sure to check out my other Weight Watchers Friendly recipes including WW Pico de Gallo, Black Bean and Mango Salsa, Strawberry Salsa, Corn and Tomato Salsa and Simple Mango Salsa
If you’ve made this Fresh Salsa Mexicana, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Diana Kennedy’s Fresh Salsa Mexicana from Jerez Recipe
Equipment
Ingredients
- 1 poblano chile, stems, seeds, and veins removed and flesh finely chopped
- 1 red jalapeño chile, stems, seeds, and veins removed and flesh finely chopped
- 2 yellow chiles, stems, seeds and veins removed and flesh finely chopped
- 1-2 serrano chiles, finely chopped
- 3 tablespoons finely chopped white onion
- 1 ripe medium tomato (about 4 ounces), finely chopped
- 1/4 to 1/2 cup water
- 3 tablespoons fresh lime juice
- 1/2 teaspoon crumbled dried oregano
- Salt to taste
Instructions
- In a medium size bowl, combine all the ingredients except the salt until well blended.
- Season with salt to taste.
- Set aside for 1 hour for the flavors to blend.
Notes
(Must be logged into WW on a smartphone or tablet.) 0 SmartPoints (Green plan) 0 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 1 PointsPlus (Old plan) The original recipe calls for 2 serrano chiles, which I feared would make it too hot for us, so I used 1. I also couldn’t find yellow chiles, so used 1/4 of a yellow bell pepper, finely chopped instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here is Diana Kennedy and Bricia Lopez talking about Mexican food:
To learn a little more about Diana Kennedy, check these out:
- Diana Kennedy’s recipe for fresh salsa from Jerez as it appeared in Food & Wine
- A Washington Post article about Diana Kennedy
Watch how to make traditional salsa molcajeteada:
The following bloggers are also featuring the recipes of Diana Kennedy today. I hope you’ll pay them all a visit. They are great cooks who have wonderful blogs.
This looks good, but then I red the ingredients and there are too many pablono peppers in,I would have to change that for an avacodo.
I could live on salsa, this looks so fresh and delicious!
Me too Sue! This really is fresh & delicious!
This looks so much more refreshing than the kind in a jar. I can imagine using it on chicken, pork and fish. Well done!
I love this so much – one of the beauties of salsa (and I am on WW) – is it’s no points! I have it with scrambled eggs – I wrap it up in endive. This is the real deal. I’m going over my posts to make sure I have you added in – please forgive me if I didn’t.
My kids love homemade salsa. It can be tricky finding the “right’ peppers, but I find that substituting peppers of similar heat works fine.
This is so fresh tasting it is easy to see why you couldn’t resist!