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Mexican Salsa

 Mexican Salsa
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
14 ServingsPrep: 40 min.


  • 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.
Nutritional Facts: 1/4 cup (calculated without chips) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 241 mg sodium,

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Mexican Salsa (continued)

Nutritional Facts: 5 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.