This 20-minute green, white, and red restaurant-style salsa is perfect for drizzling on all your tacos and Mexican food. It's so addictive, I promise you won't be able to have just one bite!
Prep Time5 minutesminutes
Cook Time15 minutesminutes
Total Time20 minutesminutes
½medium yellow onion
¼cupcilantro, roughly chopped
2tablespoonsfreshly squeezed lime juice
¼teaspoongranulated sugar, *optional
Heat the broiler to 500°F and place the tomatoes, jalapeños, serranos, onion and garlic on a large pan under the broiler.
Turn the vegetables every 2 to 3 minutes, until the skins split or blacken if you wish.
Add everything to a powerful blender or food processor and blend until nearly smooth.
Serve immediately if you enjoy it warm, or cool for an hour and serve chilled.
More Heat: Leave the seeds in the chiles for 2x the heat! Or if you want to remove the seeds, you can double up on the chiles. Less Heat: Skip the serrano chile and make sure you remove the seeds from inside the jalapenos. * Optional Sugar: While the sugar is optional, I highly recommend it. It is only 1/4 teaspoon of sugar, not enough to taste, but just enough to round out the acidity. Storage: Store in an airtight container in the fridge for up to 5 days. Freeze salsa for up to 6 months.