Recipe by kamekazicowgirl
A tomato and jalapeno salsa based on the flavors of our favorite commercially produced salsas
Top Review by Mary K. W.
Very tasty and the blend of spices is, in my opinion, perfect for this. It's very easy and quick to make up and tastes much better than most (if not all) bottled salsas you can buy. For my taste, it may need a little more salt. I finished making it and a little more salt enhances. As it sits and blends, the salt as in the recipe may be fine. I don't care for chunks of tomatoes in my salsa so I just processed the onion and jalapeno until a very rough chop, then added everything else and processed to the desired consistency. I never measure cilantro since I don't think you can have too much, so I probably used a little more than the recipe calls for. I used the already minced garlic and the flavor from the garlic really comes thru. I think I'm done buying salsa -- this is the one for me.
- 793.78 g can diced tomatoes
- 118.29 ml sweet yellow onion, roughly chopped
- 1 jalapeno pepper
- 4.92 ml chili powder
- 4.92 ml cumin
- 29.58 ml lime juice
- 2.46 ml salt
- 0.59 ml black pepper
- 2.46 ml sugar
- 14.79 ml garlic, minced
- 29.58 ml fresh cilantro leaves, roughly chopped
Directions See How It's Made
- Open the tomatoes and drain them.
- Put all other ingredients into food processor and pulse until a coarse chop is achieved.
- Add tomatoes and pulse until the desired texture is reached.
- Put into a sealable container and chill in the refrigerator for several hours.