Mexican Salsa Recipe

5 13 14
Mexican Salsa Recipe
Mexican Salsa Recipe photo by Taste of Home
Publisher Photo

Mexican Salsa Recipe

Read Reviews
5 13 14
Publisher Photo
In the summertime, I love to make this zippy salsa with fresh tomatoes from my garden instead of the canned. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois
Featured In: Top 10 Salsa Recipes
MAKES:
14 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 40 min.

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

Nutritional Facts

1/4 cup: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
  3. 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.
Originally published as Mexican Salsa in Taste of Home June/July 2009, p59

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Reviews forMexican Salsa

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MY REVIEW
katlaydee3 User ID: 3741999 259988
Reviewed Jan. 20, 2017

"This was good but very mild. Next time I'm going to add extra jalapenos, garlic and cilantro."

MY REVIEW
mumsthewordz User ID: 7846396 252383
Reviewed Aug. 9, 2016

"awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it. just want to know how well this recipe does when canning in a hot water bath. thank you soooooo much."

MY REVIEW
MarineMom_texas User ID: 31788 231871
Reviewed Aug. 27, 2015

"I just made this recipe and it is delicious. I used about 1/2 cup sliced jarred jalapenos for nachos instead of roasting the jalapenos and also used a can of fire roasted stewed tomatoes because it used less sugar. I used a regular 28 oz. can of tomatoes also. This is a winner. Tastes just like the salsa you get in restaurants. We loved it. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
[email protected] User ID: 3385193 106606
Reviewed Aug. 11, 2012

"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."

MY REVIEW
lubbylou55 User ID: 5184251 186654
Reviewed Jun. 22, 2011

"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"

MY REVIEW
mglowney User ID: 4641754 145012
Reviewed Jun. 21, 2011

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

MY REVIEW
bobomac User ID: 3229069 183304
Reviewed Jun. 21, 2011

"i also chop some dill pickle in it -

also i use fresh very ripe tomatoes from my garden"

MY REVIEW
gmh1944 User ID: 2753846 117741
Reviewed Jun. 21, 2011

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

MY REVIEW
janetlsw User ID: 4744921 184834
Reviewed Jun. 21, 2011

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

MY REVIEW
RaOwBe User ID: 705805 186653
Reviewed Oct. 8, 2010

"If you like salsa - this is a must make!"

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