Prep 5 mins
Cook 0 mins
There's just something about the chips and salsa that are put down in front of me when I visit my neighborhood Mexican joint. It's a typical Tex-Mex place. This is the kind of salsa that's simple and can't be replicated by a store bought, jarred version. Fresh tomatoes are NOT the way to go to get the flavor I'm looking for. Don't get me wrong, fresh pico de gallo is just as easy and delicious. Canned tomatoes have the correct flavor and consistency.
- 2 (822.13 g) can tomatoes, drained (leave some liquid for thinner salsa)
- 1 onion, finely diced (whatever kind of onion you like)
- 9.85 ml minced garlic
- 14.79 ml fresh lime juice
- 4.92 ml kosher salt
- 4.92 ml chili powder
- 1 jalapeno, seeded and cut into pieces
- 59.14 ml cilantro
- Place all of the ingredients in a blender or food processor. Blend on low 10-30 seconds depending on the desired consistency. While it tastes great right away, you get the best flavor if you let it sit for a few hours or overnight.
Absolutely wonderful! We really enjoyed this great salsa. I loved how easy it was to make and how great it tasted. Will definitely make again. Thanks for sharing.
This is a great salsa, and so easy! I used hot chili powder and that with the jalapeno gave this just the heat we like. Loved it - thanks for sharing the recipe! Made for My-3-Chefs 2012
Well, after years of making the same salsa recipe and trying many others just for fun, I do believe I have found my new favorite. The chili powder really added that missing piece that I've been looking for. Thanks for sharing this keeper recipe.