Tex-Mex Salsa

Submitted by JenJenMarie

"I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 4-6 cups
• Serves: 20

ingredients

• 2 fresh jalapenos, stems removed
• 1 medium onion, peeled and quartered
• 2 garlic cloves
• 1 (28 ounce) can whole tomatoes
• 1 (28 ounce) can diced tomatoes
• 2 teaspoons salt
• 2 tablespoons vinegar
• 1⁄4 cup fresh cilantro, no stems

directions

1. In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
2. Pulse until thoroughly chopped.
3. Add canned tomatoes and salt.
4. Pulse until throughly combined.
5. Store in refrigerator until ready to use.

Reviews

[PrimQuilter]

We thought this was pretty good salsa! I wasn't sure about adding 2 separate cans of tomatoes, so I only added 1. This equaled the recipes 4-6 cups listed. It tasted a bit vinegary, so I will adjust this the next time. It was also a bit watery, but still tasty! Made for fall PAC 2008.