Prep ingredients: Peel onion and cut into chunks. Using gloves, remove stems and most of the seeds/membranes from peppers - cut into chunks. Juice the limes - discard peel/pulp. Cut stems off of the cilantro.
Combine all ingredients in food processor and process until desired consistency. Keep refrigerated.
Note: This makes a "medium" heat salsa - adjust the peppers for your desired heat. My brother Jay adds two serrano peppers to his. I have made this so many times - Debbie Stewart at ACU requests it at every monthly birthday party.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 20|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 174mg||6 %|
|Potassium 101.9mg||3 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 2.2g|
|Protein 0.5g||1 %|
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Calories per serving: 12
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