Recipes Fresh Salsa Mexicana from Jerez Be the first to rate & review! The late Mexican food authority Diana Kennedy wrote in Food & Wine about the day she spotted a man at the Jerez Sunday market filling a large bag with handfuls of shiny, multicolored chiles of all shapes and sizes. She asked how he was going to use them, and he said "I am going to make a salsa Mexicana of course." Kennedy knew it would be delicious, with all those crisp flavors and degrees of piquancy. This recipe for salsa Mexicana uses four kinds of chiles — poblano, red jalapeño, yellow chiles, and serrano chiles — but you can vary the salsa with what is available in your market. Do not remove the seeds of small chiles like serranos. RELATED: Diana Kennedy Shares 7 Recipes from Her Mexican Kitchen By Diana Kennedy Updated on July 25, 2022 Print Rate It Share Share Tweet Pin Email Yield: MAKES ABOUT 1 3/4 CUPS 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 2 serrano chiles, finely chopped 3 tablespoons finely chopped white onion 1 ripe medium tomato (about 4 ounces), finely chopped 1/2 cup water 3 tablespoons fresh lime juice 1/2 teaspoon crumbled dried oregano Salt Directions Mix all the ingredients together in a bowl; season with salt to taste. Set aside to macerate for about 1 hour. Rate it Print