Sangre de Cristo Salsa

Ingredients: 12 Roma tomatoes, finely chopped 2 large scallions, finely chopped 5 to 8 green chiles (jalapeno or serrano), seeded and chopped 8 sprigs fresh cilantro, chopped 1 Tbsp. or more fresh Mexican lime juice or regular lime juice 1 Tbsp. olive oil salt to taste Instructions: Combine all the ingredients well and allow to […]

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Serrano

Ingredients:

12 Roma tomatoes, finely chopped
2 large scallions, finely chopped
5 to 8 green chiles (jalapeno or serrano), seeded and chopped
8 sprigs fresh cilantro, chopped
1 Tbsp. or more fresh Mexican lime juice or regular lime juice
1 Tbsp. olive oil
salt to taste

Instructions:

Combine all the ingredients well and allow to sit for an hour or so before using. You can add to or subtract from these ingredients according to your own personal taste.

This salsa created by Linda Kilbride – Maricopa, Arizona is named for the Sangre de Cristo Mountain range in New Mexico and Colorado.