Secret Salsa

Recipe by love4culinary
READY IN: 3hrs 30mins
YIELD: 6 cups


  • 13
    cup jalapeno (slices)
  • 1
    (28 ounce) can whole tomatoes, peeled
  • 1
    (8 ounce) can tomato sauce
  • 1
    teaspoon garlic salt
  • 1
    teaspoon onion salt
  • 1
    teaspoon cumin powder or 1/8 teaspoon whole cumin seed
  • 1
    teaspoon chili powder
  • 12
    teaspoon msg (accent)
  • 1
    medium onion, finely chopped
  • 2
    tablespoons salad oil
  • 1
    (7 ounce) can Old El Paso green chilies, peeled, chopped (chopped! these are not NOT hot)


  • Get out the blender.
  • assemble the ingredients: At this point you should barely have enough room to put the lid on the blender.
  • Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.
  • That is real slow.
  • Best if you got one with a pulse button.
  • This is one ya really don't want all over the kitchen.
  • You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup.
  • However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely.
  • All you wanna do is get them broken into large pieces and mixed thoroughly.
  • No more than fifteen seconds on total.
  • This should be about a Quart and a half.
  • I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell.
  • It'll keep a week or so in the icebox, most likely won't last that long anyhow.
  • Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring.
  • Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.