Prep 5 mins
Cook 0 mins
This is the salsa recipe my husband brought back to me from a restaurant in Mexico City. I have tweaked it over the years to perfect the recipe to our our liking. I have discovered that hand-chopping the vegetables finely will produce the best texture and flavor. The flavor of this salsa will intensify over 24 hour period. If you like HOT leave recipe as is. If you enjoy a milder salsa, you might want to reduce the amount jalapeños.
- 1 tomatoes, diced fine
- 2 -3 tablespoons jalapeno peppers, diced fine
- 1 teaspoon cilantro
- 1 small onion, chopped fine
- 1 (12 ounce) can tomato juice (I use Campbell's)
- 1⁄2 teaspoon salt, to taste
- Combine all and enjoy!
- Tastes better the second day after flavors have a chance to combine.
Unquestionably the best salsa I have ever had! The flavor is best when it is allowed to "marinate" in the refridgerator overnight. Also I like it with a few extra jalapenas for spicyiness. This salsa cannot be beaten.
I give this recipe 4 stars for authenitic flavor. However, when I make it again I will be SURE to reduce the amount of onion and jalapeno peppers...especially the onion. I felt the onion overpowered the rest of the recipe. I prefer my salsa mild and this was anything BUT mild, however if you like things spicy go ahead and follow the recommended amount of peppers. I will make this again with a few minor changes. Thanks for sharing such an authentic tasting salsa recipe!
The salsa I made using this as my basic recipe is great! I reduced the amount of tomato juice because I used canned tomatoes with juice. I added 2 cloves of garlic and used fresh lime juice instead of water. I also decided to make a smoother salsa so I whirred it all in my blender. After a taste test, I decided to add pepper and a few dashes of Tobasco. Delicious!