James Kim's Salsa

James Kim's Salsa Recipe

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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


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

How to Make James Kim's Salsa


  • 1Bring 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.
  • 2Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
  • 3Place all ingredients in the food processor. Mix together until liquified.
  • 4Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
  • 5Heat 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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