Prep 20 mins
Cook 0 mins
This is a good substitute for salsa fresca in periods when fresh tomatoes and chiles aren't available. This is milder than Pico de Gallo, but you can add extra chile if you like it hotter.
- 2 cups canned crushed tomatoes
- 2 fresh jalapenos or 2 pickled jalapeno peppers, minced
- 1 tablespoon minced onion
- 1 clove garlic, minced
- 1⁄4-1⁄2 teaspoon cayenne or 1⁄4-1⁄2 teaspoon crushed arbol chile
- 1⁄4 teaspoon salt
- 1 pinch cumin seeds, toasted or 1 pinch ground cumin
- 1 pinch dried oregano, preferably mexican
- 1 dash white vinegar, optional
- Stir all the ingredients together in a bowl, (or purée in a blender for a smoother sauce).
- Refrigerate for at least 30 minutes to develop the flavors.
Needed a salsa for a crowd and didn't want to chop all those tomatoes. Tripled this. At the end of the gathering people where taking the leftovers home in drinking cups.
This is the best salsa that I have ever made. Thanks so much for posting it. I made 2 batches, one according to the recipe and one with extra jalepenos. One of my guests brought her homemade salsa and her daughter kept eating mine!
Personally I really liked this, but most other people tend to find this too hot.