*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is an absolutely excellent recipe! The recipe claims to make 1.5 cups I came up with 3 cups. It's a good thing though my wife didn't notice the cup missing. I can tell this will be a weekly-produced appetizer. A quick tip: be careful not to overblend (liquefy) I accidentally turned my blender on high for a brief period and it liquefied the salsa. It is still GREAT but I prefer a chunkier salsa texture. Thanks so much for your contribution to my household! By the way I figured that it cost 4.00 (WA St.) to make 3 cups!
I really enjoyed this salsa. I did make a few changes, I used two regular tomatoes drained and 1 can of stewed tomatoes, used an extra clove of garlic, added some green onion and two extra serranos for more heat, and a tablespoon of lime juice. I might just use all fresh tomatoes next time, since I could taste the "canned tomato" but it was still delicious. I may also dice half the ingredients and pulse the other half next time so it comes out chunkier.
Always hunting for the best tasting jarred salsa and never finding it I decided to try making it myself. My hunt is over!! This is hands down the best salsa I've tasted even better than the home-made salsas I've had at restaurants. I modified it a bit I used 3 cloves garlic one can of stewed tomatoes and chopped 4 plum tomatoes as I like having some fresh tomatoes 1 serrano chili and 1 jalapeno and a bit extra chive. Next time I'll just do 2 serranos as I could have had it a bit hotter this was about medium heat. But otherwise this is perfect salsa!
I thought this was a really great starter recipe. The stewed tomatoes definitely made it too sweet but the addition of lime juice made all the difference. A little mild for my tastes - next time I'll probably leave the seeds from one of the peppers in.
AWESOME!!! I finally have a recipe to make authentic restaurant style salsa. I tried so many recipes but no luck until this one. I used canned whole peeled tomatoes packed in tomato juice I drained most of juice (not stewed tomatoes). I used a few tabs of regular chopped oniom instead of the green onion. I used 1 whole habernero pepper (seeds removed). I pulsed the ingredients in the food processor for a thick slightly chunky consistency. Pretty hot use less pepper for a milder salsa. This recipe is PERFECT!!!
I made this as written and thought it was great but not perfect. I added some water some tomato paste from a tube and some sugar. The extra water tomato paste and sugar were because the serranos I had turned out to be SUPER hot and my husband (who loves hot things) requested I "thin it out so his nose wouldn't run" and so that's how I toned down the heat. I think that this is very close to perfect though I do feel that the chives contributed nothing that a regular onion wouldn't also have contributed though so while I will make this again I'll use a regular onion (the whole thing too I hate the "half an onion" measurements). My salsa looks identical to the only picture posted of this recipe. Thank you for sharing!
I loved this Salsa I made it for a party we had and I know I am making it for my son's birthday party (there will be lots of people). I think it's the best salsa I've ever had. I used to make my husband go out to Mexican Restuarants to get me salsa and cheese dip almost 3 times a week while I was pregnant so I had my share lol. Highly recommended!!