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Mexican Salsa

Total Time

Prep: 40 min.

Makes

14 servings (3-1/2 cups)

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
Mexican Salsa Recipe photo by Taste of Home

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 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

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Reviews

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Average Rating:
  • Ali
    Dec 31, 2020

    Can I not use cilantro

  • katlaydee3
    Jan 20, 2017

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

  • mumsthewordz
    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.

  • MarineMom_texas
    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.

  • carold501
    Aug 12, 2013

    No comment left

  • lenashay
    Dec 13, 2012

    No comment left

  • siegie99
    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.

  • lubbylou55
    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

  • Beverly Boehler
    Jun 21, 2011

    No comment left

  • mglowney
    Jun 21, 2011

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