Recipes from Mexico :: Mexican Salsas and Condiments
This is my own personal recipe for 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." Linda Kilbride - Maricopa, Arizona 12 Roma tomatoes, finely chopped
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 Tbsp. or more fresh Mexican lime juice or regular lime juice
1 Tbsp. olive oil
Salt to taste You can add to or subtract from these ingredients according to your own personal taste.
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