This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
96
Yield:
1.5 gallons
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.

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  • Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Nutrition Facts

9 calories; protein 0.4g 1% DV; carbohydrates 2g 1% DV; fat 0.1g; cholesterolmg; sodium 110.9mg 4% DV. Full Nutrition

Reviews (220)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2005
Let me just say that This is an excellent recipe and it got rave reviews but I would suggest little changes to suit your personal tastes. It has a wonderful fresh flavor and mine was on the chunky side which everyone liked. The main modification that I made was the amount of Jalapenos. I listened to some other reviewers and used only 1/2 of a pound of jalapenos and the seeds from only 3 of them (it was about 12 jalapenos for the 1/2 pound). It was very spicy at that. 1/2 pound was just about right....spicy and just hot enough to be flavorful but not so hot that it is unbearable. It does leave a little burn on your tongue but I thought it was exactly right I don't think that anyone that I know could actually eat this concotion if you used the full pound of jalapenos and used the seeds as well. I would definitely suggest to start on the low side and add jalapenos as needed to your taste. Also, I followed this recipe exactly and measured out the tomatos, etc....It only made 3/4 of a gallon instead of 1 1/2 gallons that the recipe states. I didn't boil it very long either. My other substitution was lime juice for the lemon juice...I prefer the taste of lime. All in all, I loved this and have been asked to make someone a batch for Christmas. I will be keeping this recipe in a safe place. Love it!!! Read More
(335)

Most helpful critical review

Rating: 3 stars
03/16/2011
The flavor and texture are great. I added half the amount of recommended jalepenos and did everything else as directed. It was still too hot! My husband and I like spicy food and neither one of us could eat it. I added two cans of diced tomatoes and it was still too hot. If I had added the entire amount of recommended jalepenos it would have burned out mouths for sure. Add the jalepenos one by one until you find what works for you. Read More
(8)
287 Ratings
  • 5 star values: 216
  • 4 star values: 52
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
11/28/2005
Let me just say that This is an excellent recipe and it got rave reviews but I would suggest little changes to suit your personal tastes. It has a wonderful fresh flavor and mine was on the chunky side which everyone liked. The main modification that I made was the amount of Jalapenos. I listened to some other reviewers and used only 1/2 of a pound of jalapenos and the seeds from only 3 of them (it was about 12 jalapenos for the 1/2 pound). It was very spicy at that. 1/2 pound was just about right....spicy and just hot enough to be flavorful but not so hot that it is unbearable. It does leave a little burn on your tongue but I thought it was exactly right I don't think that anyone that I know could actually eat this concotion if you used the full pound of jalapenos and used the seeds as well. I would definitely suggest to start on the low side and add jalapenos as needed to your taste. Also, I followed this recipe exactly and measured out the tomatos, etc....It only made 3/4 of a gallon instead of 1 1/2 gallons that the recipe states. I didn't boil it very long either. My other substitution was lime juice for the lemon juice...I prefer the taste of lime. All in all, I loved this and have been asked to make someone a batch for Christmas. I will be keeping this recipe in a safe place. Love it!!! Read More
(335)
Rating: 5 stars
12/22/2006
This is Kikiwood. I have found a variation that my family really likes. I now take the jalapenoes and roast them in a cast iron skillet until the skin is black. The skin then comes off easily and it gives the salsa a more complex flavor. I'm glad that everyone has been enjoying the receipe. Read More
(140)
Rating: 5 stars
09/22/2003
WOW--what a salsa! I cut the recipe in half and canned it, and still had a bunch! Everyone who has eaten this has loved the fresh taste. I did use fewer jalepenos, because I used the seeds when I chopped them. Next time I think I will deseed some of them, and include more jalepenos for their great taste, but not all their spice. I also added more cilantro, because that's what our tastes like. I plan on passing this one out canned, and making more! Thanks for the wonderful recipe! Read More
(123)
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Rating: 5 stars
01/25/2004
Wow this recipe is HOT. It is the best as far as taste and consistency goes. I won't make anythin else. We had company from the Middle East and from Europe. I put this out with some chips and they(everybody) absoluetly loved it. They took the recipe back with them. I eliminated the powdered pepper and it was still too HOT! I added a large can of Pureed tomatoes and that toned it down and actually improved the flavor. Read More
(66)
Rating: 5 stars
07/17/2007
My husband & I make and can salsa every year with the vegetables from our garden. We have tried many recipes and this is the best by far. Read More
(60)
Rating: 4 stars
01/25/2004
I made this salsa with some adjustmennts I did not use thew cilantro because there was none availible also i used fresh garlic rather than the garlic powder. to make A mild salsa I did not use the pound of jalpeno peppers instead I used 1 TAblespoon chopped hot peppers and 1 can of chopped mild green chilies. This made A very tasty mild salsa that i greatly enjoyed. Read More
(54)
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Rating: 5 stars
01/25/2004
This was my first experience making salsa and I am very pleased with the result. Great taste and texture. It is a little on the hot side. I used the full pound of jalepenos and seeded them all. Next time I will cut the amount in half. I will also wear gloves. The acid from the tomatoes and the jalopenos are killers on your hands!! Read More
(39)
Rating: 5 stars
01/25/2004
This one is great and easy! You can adjust for your salsa tastes--I added more cilantro and lime juice in place of the lemon. I also just chopped all my tomatoes on the second batch. Read More
(28)
Rating: 5 stars
07/27/2003
This is the first time I have ever made salsa and I couldn't be more happier with how it turned out. I used the whole pound of jalapeno peppers but only the seeds from two of them. My family and friends keep coming back for more! I have also frozen some to give away. Read More
(26)
Rating: 3 stars
03/16/2011
The flavor and texture are great. I added half the amount of recommended jalepenos and did everything else as directed. It was still too hot! My husband and I like spicy food and neither one of us could eat it. I added two cans of diced tomatoes and it was still too hot. If I had added the entire amount of recommended jalepenos it would have burned out mouths for sure. Add the jalepenos one by one until you find what works for you. Read More
(8)