This is my favorite salsa. I got the recipe from my mother who has been making it since she was a young girl living with her grandparents on their ranch in Mexico. You can adjust the hotness according to your preference. Serve it over scrambled eggs or on anything you like.

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.

    Advertisement
  • Transfer tomatoes and jalapenos carefully to a blender and process until pureed.

  • Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.

Cook's Note:

You can use vegetable oil in place of corn oil.

Nutrition Facts

83 calories; protein 0.9g; carbohydrates 4.8g; fat 7.1g; sodium 5.1mg. Full Nutrition
Advertisement

Reviews

Rating: 4 stars
04/28/2021
This is good, although I thought it needed something more. I ended up adding cumin and chili powder as well as garlic. It took about 20 minutes to thicken. I used 4 jalapenos and a habanero. Read More