Diana Kennedy’s Fresh Salsa Mexicana de Jerez is simple, healthy, and incredibly tasty. I haven’t been able to stop snacking on this bright salsa since I made it this afternoon.
Diana Kennedy, often called the “Julia Child” of Mexican cuisine, is listed at #45 on Gourmet’s “50 Women Game Changers in Food.”
I recently joined a group of food bloggers led by Mary from One Perfect Bite; we’ve been working our way through that list of influential women and cooking their recipes.
For readers who don’t know her, Kennedy is a British expat who moved to Mexico in 1957. She published The Cuisines of Mexico in 1972 and has spent decades traveling the country to document traditional recipes and regional food culture.
Her book Oaxaca al Gusto: An Infinite Gastronomy was named 2011 Cookbook of the Year by the James Beard Foundation.
Kennedy is a dedicated student of authentic Mexican cooking and takes care to preserve culinary traditions. I admire her rigor, but I usually cook more casually — which is why I chose one of her simplest online recipes: fresh salsa Mexicana from Jerez.
I enjoy fresh salsa, and this version uses a mix of chiles that brings great flavor. I made a few small substitutions based on what I could find at the market, and it still turned out fantastic. I hope you’ll try it — it’s an easy and delicious condiment.
How many calories and WW Points in Fresh Salsa Mexicana from Jerez?
My calculations show each 1/4-cup serving contains about 16 calories.
To view WW (Weight Watchers) Points for this recipe, track it in the WW app. (You must be logged into WW on a smartphone or tablet.)
0 SmartPoints (Green plan)
0 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
1 PointsPlus (Old plan)
This low-calorie, zesty salsa is perfect for anyone on Weight Watchers who wants to add flavor without extra points. Enjoy!
Making Fresh Salsa Mexicana from Jerez – Ingredients
The recipe calls for a selection of finely chopped chiles, white onion, and a ripe tomato, finished with fresh lime juice and a touch of oregano.
If you enjoyed this Fresh Salsa Mexicana, you might also like other light, fresh salsas such as pico de gallo, black bean and mango salsa, strawberry salsa, corn and tomato salsa, or a simple mango salsa — all great for snacking or serving with grilled foods.
If you make this Fresh Salsa Mexicana, please give it a star rating below and leave a comment to share how you liked it.
Diana Kennedy’s Fresh Salsa Mexicana from Jerez Recipe
Print Recipe
Equipment
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Mixing bowls
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Chef knife
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Cutting board
Ingredients
- 1 poblano chile, stems, seeds, and veins removed and flesh finely chopped
- 1 red jalapeño chile, stems, seeds, and veins removed and flesh finely chopped
- 2 yellow chiles, stems, seeds, and veins removed and flesh finely chopped
- 1-2 serrano chiles, finely chopped
- 3 tablespoons finely chopped white onion
- 1 ripe medium tomato (about 4 ounces), finely chopped
- 1/4 to 1/2 cup water
- 3 tablespoons fresh lime juice
- 1/2 teaspoon crumbled dried oregano
- Salt to taste
Instructions
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In a medium bowl, combine all ingredients except the salt and mix until well blended.
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Season with salt to taste.
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Let sit for 1 hour to allow the flavors to meld before serving.
Notes
WW Points: 0
The original recipe calls for 2 serrano chiles; to reduce heat I used 1. I also substituted a small amount of yellow bell pepper when yellow chiles weren’t available.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Below are videos featuring Diana Kennedy discussing Mexican cuisine and a demo of traditional molcajete salsa.
To learn more about Diana Kennedy
- Diana Kennedy’s recipe for fresh salsa from Jerez as published in Food & Wine
- Profiles and articles that explore her work and influence on Mexican food
Many bloggers are featuring Diana Kennedy’s recipes today; they’re a great resource if you want to explore more authentic Mexican dishes.