Total Time
15mins
Prep 15 mins
Cook 0 mins

I based this recipe on "On The Border's" fresh salsa and experimented until I got it just right (for us). It makes a medium spicy tomato salsa that's been the hit of many an outdoor barbeque. I remove most of the pulp from the tomatoes before adding; if you put them in whole it tends to make the salsa too watery. I also remove the seeds from the jalapenos and then add them separately until I get the right degree of "hot"! I use a Kitchen Aid large grinder attachment for mine, but a food processor would work as well

Ingredients Nutrition

Directions

  1. Slice tomatoes and remove pulp with fingers. Mix all dry ingredients. If desired, slice jalapenos to remove seeds.
  2. If using a food processor: finely grind jalapenos and cilantro first, then add tomatoes and grind to desired chunkiness. Mix in dry ingredients and oil.
  3. If using a KitchenAid grinder (use large size holes): Slice tomatoes and grind up all but about 2 of them. Add jalapenos and cilantro through the grinder, then use the remaining tomatoes to push the peppers and cilatro through. Add dry ingredients and oil. Done!

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