Prep 5 mins
Cook 0 mins
This has been a favorite in our family for as long as I can remember. I use it on tacos, chimichangas, with chips, tamales, enchiladas, burritos, scrambled eggs, taco salads, Mexican rice, huevos rancheros, fried potatoes...you get the point. This recipe is an ATTEMPT to get the spices right since Mom doesn't measure the ingredients. (Nor do I.) ;) Feel free to adjust seasonings to your taste. Please note: The salsa needs to sit in the fridge for at least 2-3 hours for the flavors to meld.
- Combine all ingredients in a large bowl.
- Cover and refrigerate until ready to use.
- NOTE: I use an empty, clean mayonnaise jar to make this. Put all the ingredients in the jar, cover and shake well. Stick in the fridge to have on hand whenever you need it.
Loved this easy recipe. I adore cilantro and added a handful and added chopped onion then blended everything in a food processor. Refrigerated overnight. It thickened up somewhat and had developed a wonderful fresh flavor. Thanks for posting this recipe rickoholic83.
This was good and easy to make. I was making tacos and made this to go with them. My family liked it but like others thought it was more of a sauce then a salsa. It wasn't something they would have wanted with chips to dip. We did enjoy it though.
This is a nice, very simple recipe. Takes just a couple minutes to whip up. It would be perfect for tacos or enchiladas, as it's more of a sauce than a salsa. Adding some chopped tomatoes and onions would chunk it up, which is what I think I'll do. Huevos rancheros, as mentioned in the header of the recipe, sound like a winner of a choice for it.