Salsa II


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.

Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
1 1/2 gallons


  • 6 pounds roma (plum) tomatoes

  • ¼ pound roma (plum) tomatoes, chopped

  • 2 tablespoons garlic powder

  • ¼ cup lemon juice

  • 1 ½ tablespoons salt

  • 1 tablespoon ground cayenne pepper

  • 1 ½ teaspoons ground cumin

  • 1 red onion, chopped

  • 1 white onion, chopped

  • 1 yellow onion, chopped

  • 1 pound jalapeno peppers, chopped

  • bunch fresh cilantro, chopped


  1. 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.

  2. 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 (per serving)

9 Calories
0g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 96
Calories 9
% Daily Value *
Total Fat 0g 0%
Sodium 111mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 0g
Vitamin C 7mg 33%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 91mg 2%

* 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.

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