James Kim's Salsa

James Kim's Salsa

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Brenda Vander Zanden


This is a fresh, authentic salsa. When my friend Carol brought me a container of this salsa, I promptly threw away every other salsa recipe I had. Everytime I bring it somewhere it disappears completely. Make it the night before and it keeps for weeks in the frig. The heat is present, but not overwhelming and fades quickly.


★★★★★ 1 vote

20 Min
24 Hr
Food Processor


  • ·
    food processor
  • two-28 oz
    cans whole peeled tomatoes
  • 3/4 bunch
    cilantro, fresh
  • 2 clove
  • 1/2 large
    sweet onion
  • 5
    serrano chile peppers
  • 2-3 tsp
    salt - depending on taste
  • 2 tsp
  • 2 c

How to Make James Kim's Salsa


  1. Bring 2C water to boil in microwave. Place serrano peppers in hot water for 30 seconds. Discard water. Cut away the stems of the peppers and discard.
  2. Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
  3. Place all ingredients in the food processor. Mix together until liquified.
  4. Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
  5. Heat can be controlled by removing seeds and membranes from peppers. Serranos can vary in heat, so I sometimes add 1 jalepeno pepper for good measure.

Printable Recipe Card

About James Kim's Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy

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