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Salsa Recipe


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  • 1/2 lemon
  • 3-4 garlic cloves
  • 1 tsp olive oil
  • 1 tbsp vinegar
  • 1/4 med. onion
  • cilantro
  • 5-6 jalapenos peppers
  • canned whole tomatoes - (2) -28 oz. cans approx. Depends on your taste and how hot you want the salsa to be.



Step 1

Boil jalapenos in vinegar and water until they turn "mossy green". Combine in blender with lemon juice, garlic, salt, oil, onion, and cilantro. For milder salsa, remove ribs and seeds from peppers. We usually use 3 with and 3 without seeds. Amount of cilantro is up to your personal taste. I usually use 2-3 handfuls of fresh cilantro. Blend and put into bowl. Blend and add tomatoes until salsa matches your personal taste.(2)-28 0z. cans usually makes a good medium, but can very depending on strength of jalapenos. You can freeze the salsa base (everything but the tomatoes) and then unthaw and add to tomatoes before serving.

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