This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor.

Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.

  • Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

Nutrition Facts

6.4 calories; 0.2 g protein; 1.5 g carbohydrates; 0 mg cholesterol; 73.6 mg sodium. Full Nutrition

Reviews (245)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2004
This recipe provides a great "base" for your salsa but it does need to be modified to fit your tastes and preferences especially if you like it chunky and not too spicy. But I found it very easy to modify as I went along. I like a chunky fresh looking salsa so I added 2 diced vine ripened tomatoes and only put a 14.5 oz. can of whole tomatoes instead of the 28 oz. and drained and reserved the fluid in case I needed it but found it wasn't necessary (I still used the 10oz can which gave enough liquid). I only put in one jalepeno pepper since I was making it for a crowd with various tastes and I found the flavor was still very present. And I cut down the onion to 1/2 and the garlic to 3 cloves crushed. Then I added the juice of 1 lime and a small bunch of cilantro. No blender for me! I just diced everything. Good stuff! Read More
(182)

Most helpful critical review

Rating: 2 stars
11/11/2002
This Fresh Salsa recipe contains too many canned items to be considered fresh. I would have substituted fresh veggies and chiles. The use of sugar is interesting...it counter-balances the flavor. Use it but only a half portion. I will not make it my family's favorite but in a pinch it will do. Read More
(15)
301 Ratings
  • 5 star values: 209
  • 4 star values: 63
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 8
Rating: 5 stars
02/12/2004
This recipe provides a great "base" for your salsa but it does need to be modified to fit your tastes and preferences especially if you like it chunky and not too spicy. But I found it very easy to modify as I went along. I like a chunky fresh looking salsa so I added 2 diced vine ripened tomatoes and only put a 14.5 oz. can of whole tomatoes instead of the 28 oz. and drained and reserved the fluid in case I needed it but found it wasn't necessary (I still used the 10oz can which gave enough liquid). I only put in one jalepeno pepper since I was making it for a crowd with various tastes and I found the flavor was still very present. And I cut down the onion to 1/2 and the garlic to 3 cloves crushed. Then I added the juice of 1 lime and a small bunch of cilantro. No blender for me! I just diced everything. Good stuff! Read More
(182)
Rating: 5 stars
01/25/2004
AWESOME!!! After reading the other reviews I added the juice of one small lime one bunch finely chopped cilantro doubled the canned tomatoes to 52 oz total added two large fresh tomatoes and ten vine ripened cherry tomatoes about three tablespoons of chopped green onion used only 3 cloves garlic and only one jalapeno diced into a near paste. Total quantity of salsa when I was done was 8 cups. Tortillas with lime were the vehicle of choice for the salsa (although I would eat it by the spoonful iif no one else was around)....so in conclusion it was YUMMY! Read More
(95)
Rating: 5 stars
01/24/2004
This is a really good recipe and much better than store bought salsa. It is a spicy but a good degree of spicy. If you want to turn down the heat decrease the jalepenos to 2 or seed the jalepenos after they cool down from roasting. I would not omit the peppers because the roasted taste makes the salsa. I have tried this recipe with less jalepenos and 'as is' because I was nervous it was going to be too spicy. I highly recommend 'as is'. Read More
(61)
Advertisement
Rating: 4 stars
04/26/2010
This salsa is excellent - a little on the hot side (lesson learned) but pretty darn close to salsa I've had in restaurants. I cut this down to 12 servings and used (2) 14.5 oz. cans of diced tomatoes one with green chile peppers and one without. I love roasting the jalepeno pepper (next time I'll use only half of one that's what made it a little too hot). I added some fresh lime juice cilantro and doubled the amount of cumin. I love the fact that you can make this as chunky as you like - much better than the jarred stuff. Read More
(36)
Rating: 5 stars
03/10/2003
I must admit I was a bit skeptical of using canned tomato products in fresh salsa but decided to give this a try. Am I glad I did! It is delicious easy to make and tastes just as good as the recipe I have used for yrs. that calls for fresh tomatoes! I will make this often probably weekly being the salsa lovers my family is. Please try this it is yummy!!! Read More
(29)
Rating: 5 stars
01/25/2004
This was wonderful! My boyfriend says "Mmmm mmmm good!" We used Mexican style Rotel tomatoes with cilantro and lime and one more jalapeno. We are just raving at how good it was! Read More
(22)
Advertisement
Rating: 4 stars
02/12/2004
This is a very good salsa however it is WAY too spicy and I only used three jalapeno peppers and I even took the seeds out. Also I added cilantro the juice of two limes and I used fresh tomatoes not then canned. In addition I only used three garlic cloves. Next time I try this I will only use one jalapeno pepper. Overall though it is a good recipe. Read More
(19)
Rating: 4 stars
02/12/2004
Wow what a great base for a salsa. I have tried several recipes and never gotten what I considered a "good" result. I changed this a bit. I added fresh cilantro to the food processor when blending. Additionally I omitted the Jalapeno peppers and substituted 2 fresh cayenne peppers from my garden - my wife loved it. Read More
(19)
Rating: 5 stars
01/10/2004
I thought it was real good and my husband said it was the best homemade salsa he has ever had! He also said it reminded him of the restaurant (Dos Amigos) salsa. In fact I am making it again tonight! I altered the recipe a little bit though I used 4 garlic cloves added cilantro and did not put sugar in it. It was a bit hot but I think it all depends on where the jalapenos come from it does makes a difference if they are in a jar can or fresh. Even the brand name makes a difference. I think everyone owes this recipe a try! Read More
(17)
Rating: 2 stars
11/11/2002
This Fresh Salsa recipe contains too many canned items to be considered fresh. I would have substituted fresh veggies and chiles. The use of sugar is interesting...it counter-balances the flavor. Use it but only a half portion. I will not make it my family's favorite but in a pinch it will do. Read More
(15)