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
Servings: 5
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
Serving size: 1/4 cup salsa
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(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.
(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
Serving: 1/4 cup | Calories: 16kcal | Carbohydrates: 4.9g | Protein: 0.7g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 57mg | Potassium: 131mg | Fiber: 0.9g | Sugar: 2g | Vitamin A: 363IU | Vitamin C: 27mg | Calcium: 12mg | Iron: 0.3mg