Mexican Salsa Recipe
Mexican Salsa Recipe photo by Taste of Home

Mexican Salsa Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min.
MAKES:14 servings
TOTAL TIME: Prep: 40 min.
MAKES: 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

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.

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

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Mexican Salsa

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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

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

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"

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