Prep 10 mins
Cook 0 mins
This is my little brother's recipe for salsa. We request it for all the family get togethers. When I asked him for the recipe he said, "NO WAY, it's a secret!!!" But when I told him it would be on the internet with a photo, he gave it to me. Thank you Little Bro!
- Put all ingredients in a blender or food processor and pulse to desired consistency.
- Serve with tortilla chips.
- Will keep in refrigerator 3 to 4 days.
- Little Bro's Tip: Serve left-overs with scrambled eggs the next morning.
When you get my DH to say a salsa is great you have more than a 5 star as he is extremely picky. He has spent many summers making his own and could not believe how quick this was and how tasty. Only thing changed was we added about 1 1/2 tablespoon of sugar to the mixture. Thank you Little Bro and Darla
this is awesome salsa! I got a food processor as one of my christmas gifts and am proud to have this to be the first dish made using it! I subbed two serrano peppers for the jalepenos because the store was out, and left the seeds in because this texan girl likes her salsa *hot, hot, hot*! I also added a little bit of black pepper. other than that, followed it exactly. it is delicious! I tried it at room temp but think it will be even better once it chills awhile and the flavors can mingle. this also makes a TON of salsa so it will be fun trying it in different dishes the next couple of days. thanks for a zaar star in my book!
Super quick and easy salsa. I reduced the recipe to 2 cups and used 2 garden fresh tomatoes along with a fresh jalapeno. The chili powder was Ancho chili which added flavor without added heat. I chopped the onions and jalapeno in the Vita-Mix cubed the tomatoes tossed them in and in seconds it was done.