Sangre de Cristo Salsa
This is my own personal recipe for garden fresh salsa, and I make a lot of it! I named this delicious salsa after the Sangre de Cristo Mountain range in New Mexico and Colorado. In Spanish, it means “Blood of Christ.”
You can add to or subtract from the ingredients according to your own personal taste.
You may substitute canned fire roasted tomatoes or canned diced tomatoes for the fresh Roma tomatoes.
A combination of red and white onion may be used. I do this quite often as it makes for very interesting color.
Sangre de Cristo Salsa
This is my own personal recipe for garden fresh salsa, and I make a lot of it! I named this delicious salsa after the Sangre de Cristo Mountain range in New Mexico and Colorado. In Spanish, it means “Blood of Christ.”
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Sauces & Salsas
- Cuisine: Southwestern
Ingredients
- 12 Roma tomatoes, finely chopped
- 1/4 white onion, chopped, or 2 large scallions (green onions), finely chopped
- 5 to 8 green chiles (jalapeno or serrano), seeded, chopped*
- 8 sprigs fresh cilantro, chopped (no stems)
- 1 tablespoon or more fresh Mexican lime juice or regular lime juice
- 1/4 teaspoon comino (optional)
- 1 tablespoon olive oil
- Salt to taste
- Dash of pepper (optional)
Instructions
- Mix all ingredients together.
- Cover and chill in refrigerator.
Notes
* or peeled, roasted jalapenos, chopped
You can add to or subtract from the ingredients according to your own personal taste.
You may substitute canned fire roasted tomatoes or canned diced tomatoes for the fresh Roma tomatoes.
A combination of red and white onion may be used. I do this quite often as it makes for very interesting color.
