1poblano chile, stems, seeds, and veins removed and flesh finely chopped
1red jalapeño chile, stems, seeds, and veins removed and flesh finely chopped
2yellow chiles, stems, seeds and veins removed and flesh finely chopped
1-2serrano chiles, finely chopped
3tablespoonsfinely chopped white onion
1ripe medium tomato (about 4 ounces), finely chopped
¼ to ½cupwater
3tablespoonsfresh lime juice
½teaspooncrumbled dried oregano
Salt to taste
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.
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 ¼ of a yellow bell pepper, finely chopped instead.Serving size: ¼ cup0*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)1*PointsPlus (Old plan)
Diana Kennedy's Fresh Salsa Mexicana from Jerez Recipe
Amount Per Serving (1 /4 cup)
Calories 16Calories from Fat 1
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/diana-kennedys-fresh-salsa-mexicana-from-jerez-45-on-gourmets-50-women-game-changers-in-food/