My first job was in a Mexican restaurant. I was the only American and the only girl - best job I've ever had. This is just how we made it, only with a little dried oregano. Love it!
I wish you would have posted the actual recipe they posted on the wall.
Excellent!! However, I did add about 1/2 a red onion, 1 tbsp plus of cilantro(fresh), and about a clove or more of garlic, plus a 1/2 of fresh tomato.
Perfect! Except instead of crushed tomatoes I used a salmon filet. And I broiled it in the oven with olive oil, salt and pepper. And I didn't do anything else in the recipe. WHAT A PERFECT RECIPE.
I, too, have come to loathe jarred salsa. I had taken to making my own, but the chopping, slicing, peeling, roasting, etc., was becoming more than I could take. This recipe is the best. Liker other reviewers, I added red onion, cilantro, and minced garlic and adjusted the salt to suit my taste. Note the the reviewer who commented on the "insane" amount of sodium, I probably quadrupled the recommended amount and I'm still alive. Perhaps my palate prefers the spicier, but I used 30 "rings" plus juice from the jar in the batch, and it is absolutely perfect. Thank you, Aggiezoey. This is a lifesaver.
Delicious! I used a half of the can of crushed tomatoes, a can of Rotel with green chilis, fresh jalapenos and garlic (minced), some chopped cilantro and also some red and green onions chopped. I also added a little oregano, a pinch of sugar and some lime juice. DH loved the consistency and this will definately go into our recipe box! Made for Let's PARTY 2011.
This is terrific! I consider myself picky about salsa and I loved this. As others have said, it's hard to believe something so good is so easy, and made from such simple ingredients.
Soooo yummy and on point. I'm a mild fan and I don't care for salt that much and even I had to use a great deal more salt and jalapeno rings (maybe 3 or 4 cranks of the salt grinder maybe 3 or 4 more times after the initial salt was added, tasting between, and between 10-15 jalapeno rings total), than were suggested, to get the right taste and heat (w/ 4 good sized tomatoes and 1/2 tsp garlic powder) but when I got it there it was the best I've ever made. You are right, the juice for the pickeled jalepeno jar is what makes it. Don't leave it out!
This really is just like a restaurant salsa. Smooth and not chunky. I made it just like the recipe said to except used minced garlic from a jar instead of garlic powder. Thought it would be better. I combined all ingredients and run it through the blender to chop the jalapenos and garlic. I didn't add anything suggested by other reviewers but might later. Great just the way it is.
Aggiezoey! AMAZING!!!! I tried the recipe as you wrote it and it was fantastic! I did go ahead and add cilantro and chopped onion, simply because we prefer it. Either way, this is now my all time favorite, and it's now our go-to recipe for salsa. I still can't believe this few ingredients can taste so good, and so much like an actual restaurant salsa.