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Mexican Salsa Recipe

Mexican Salsa Recipe

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
TOTAL TIME: Prep: 40 min. YIELD:14 servings

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

  • 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.

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.

Reviews for Mexican Salsa

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MY REVIEW
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
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
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
Reviewed Jun. 21, 2011

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

MY REVIEW
Reviewed Jun. 21, 2011

"i also chop some dill pickle in it -

also i use fresh very ripe tomatoes from my garden"

MY REVIEW
Reviewed Jun. 21, 2011

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

MY REVIEW
Reviewed Jun. 21, 2011

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

MY REVIEW
Reviewed Oct. 8, 2010

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

MY REVIEW
Reviewed Sep. 20, 2010

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

MY REVIEW
Reviewed Feb. 7, 2010

"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."

MY REVIEW
Reviewed Sep. 15, 2009

"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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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.