Adding fresh squeezed lime juice to salsa
4.87 from 15 votes

Diana Kennedy's Fresh Salsa Mexicana from Jerez Recipe

A delicious fresh salsa made from a variety of chiles that will amaze you with its simple deliciousness
Prep Time20 mins
Total Time20 mins
Servings: 5
Calories: 16
Author: Martha | Simple Nourished Living

Ingredients

  • 1 poblano chile, stems, seeds, and veins removed and flesh finely chopped
  • 1 red jalapeƱo 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.

Recipe Notes

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.
 
Weight Watchers PointsPlus: *1
Weight Watchers Freestyle SmartPoints: *0
Nutrition Facts
Diana Kennedy's Fresh Salsa Mexicana from Jerez Recipe
Amount Per Serving (1 /4 cup)
Calories 16 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Carbohydrates 4.9g2%
Fiber 0.9g4%
Protein 0.7g1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side, Snack