Prep 15 mins
Cook 0 mins
True salsa that is a staple on the table at all Mexican food restaurants in Texas. During tomato season, I keep a large container of this in the refrigerator and plenty of chips in the cupboard for teenagers to snack on!! Best when you fiddle with it to get the flavor you like the best.
- 3 anaheim chilies
- 3 jalapeno peppers
- 1⁄2 1015 yellow onion (sweet variety, use what you have)
- 5 cloves garlic
- 2 large fresh tomatoes
- 1 (5 ounce) can salt-free tomato sauce
- 1 lime, juice of
- 1⁄4 cup cilantro (or to taste)
- Cut off tops of peppers, remove seeds and white membranes if you don't want your salsa too hot!
- Wash your hands with lots of dishwashing soap if you don't wear hand protection after seeding peppers.
- Chunk remaining ingredients that need it, and toss into blender or food processor.
- Pulse until desired consistency is reached, my family likes it fairly smooth.
Fair-never had a salsa that had tomatoe sauce in it- Texas salsa around our parts usually has just fresh tomatoe, onion, cilantro and peppers. The tomatoe sauce is usually in the hot sauce not a salsa.