Mexican Homemade Salsa
In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois
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
Reviews
Can I not use cilantro
This was good but very mild. Next time I'm going to add extra jalapenos, garlic and cilantro.
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.
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.
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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.
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
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loved it! I used (2) cans of Petite Diced tomatoes w/jalapenos