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Mexican Salsa Recipe

Mexican Salsa Recipe photo by Taste of Home

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In the summertime, I love to make this zippy salsa with fresh tomatoes and peppers from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois

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Mexican Salsa Recipe

Prep: 40 min.

Yield: 14 Servings

25 15 40

Ingredients

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

Directions

Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 241 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Mexican Salsa in Taste of Home June/July 2009, p59

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Mexican Salsa

Mexican Salsa

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Reviewed on Aug. 11, 2012 by siegie99@yahoo.com

I made this today, but I added 5 jalapenos, cumin,2 garlic cloves,no salt. Thank You for the good recipe sir. Siegie in Tucson.

Reviewed on Jun. 22, 2011 by lubbylou55

This is how ive been making mine for years, i use rotel instead, depends on whose all going to be eating some i use medium or hot

Reviewed on Jun. 21, 2011 by jarosch

Why does it say " I use fresh tomatoes from my garden," and the receipe calls for 2 cans of tomatoes??!!

Reviewed on Jun. 21, 2011 by mglowney

loved it! I used (2) cans of Petite Diced tomatoes w/jalapenos

Reviewed on Jun. 21, 2011 by bobomac

i also chop some dill pickle in it -

also i use fresh very ripe tomatoes from my garden

Reviewed on Jun. 21, 2011 by gmh1944

I add 2 tablespoons of fresh lime juice to the recipe. Makes a difference.

Reviewed on Jun. 21, 2011 by janetlsw

I used the same recipe but added some lime for a little zing.

Reviewed on Oct. 08, 2010 by RaOwBe

If you like salsa - this is a must make!

Reviewed on Sep. 20, 2010 by sylvia_moss

This salsa is very good. It does taste like something served in a restaurant! I will be making this again.

Reviewed on Feb. 07, 2010 by hillaryskitchen

I cheated and bought my jalapeno's in a jar and skipped the roasting of them, but when I was done and tasted it and was very satisfied! it was so quick and easy to make, and it was comparable to the mexican restaurant style served around here.

Reviewed on Sep. 15, 2009 by rsfrain

Very good! Even tried canning some to see how it turns out. Much like what is served in the mexican restaurants here.

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