- 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
- 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.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Mexican Salsa
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"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."
"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"
"Why does it say " I use fresh tomatoes from my garden," and the receipe calls for 2 cans of tomatoes??!!"
"loved it! I used (2) cans of Petite Diced tomatoes w/jalapenos"
"i also chop some dill pickle in it -also i use fresh very ripe tomatoes from my garden"