Prep 10 mins
Cook 0 mins
People used to travel miles and miles just to get salsa and chips to go from Don Emilio's Restaurant in Larchmont, NY. No matter how hard anyone tried, there was no getting the recipe. Then one day at a party in work, a Columbian girl brought in salsa that her husband had made...and it was identical to Don Emilio's. Aaaahhhhh....amazing salsa whenever you want it. And you'll want it often. And you thought chocolate was addictive???? (Check out my guacamole recipe, too)
- 793.78 g canredpack plain crushed tomatoes
- 1 large tomatoes, seeded and chopped
- 2 medium onions, chopped fine
- 2 fresh jalapeno peppers (or the equivalent of canned peppers)
- 59.14 ml white vinegar
- 9.85 ml sea salt
- 59.14 ml fresh cilantro, chopped
- additional jalapeno peppers or 0.75-1.25 ml hot sauce (depending on how much fire you like in your salsa) (optional)
- Combine onion, jalapeno pepper, salt and white vinegar in a glass or ceramic bowl.
- Let this marinate for 1/2 hour.
- Add remaining ingredients, mix and chilll until ready to serve-- at least four hours.
I used this recipe for canning salsa last summer and will again this summer. Even after several months in a jar, this salsa was wonderful and got rave reviews.
Muy, MUY bien!! Despite the fact that tomatoes aren't in season and I had to use all canned, this was just bursting with fresh flavor! The steeping definitely makes a difference. My children have very adverse reactions to cilantro, so I substituted oregano with excellent results. Thanks for a wonderful recipe!
Yum! I didn't have any crushed tomatoes, so I used a 14.5oz can of petite diced tomatoes with green chilies. I used 2 jalapenos (1 red and 1 green), a banana pepper, a tomato and fresh parsley and basil all from my garden. Although I didn't quite follow the recipe, I give it 5 stars anyway for helping me make my own salsa.