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  • Prep Time


  • Total Time


  • Servings



  • In a blender

  • 1

    * 1 16oz can tomatoes

  • 2

    * 2 or 3 jalapeño peppers

  • ¼

    * ¼ teaspoon of salt

  • ¼

    * ¼ teaspoon of garlic

  • * just a pinch of oregano

  • 1

    * 1 teaspoon of olive oil

  • With exception of salt, in my opinion, salt number 1 spice too much, is too much not enough is bland. Regardless of recipe.

  • I start without enough, adding very carefully, as I taste,till the very end.Very important! This way, I know exactly what taste my guest or family will experience.YES, even this hot mexican salsa recipe!


My wife will pour in a jar, add 1/2 cup of diced onion 2 tablespoons of fresh chopped cilantro. Keeps in refrigerator 7 or 8 days very well. I have found this mexican salsa recipe used most often in restaurants and in the homes.My favorite to use in some of my recipes. Tip: The number 1 tip of all tips. "TASTE" your food 3 or 4 times during cooking process.Make this a habit, assuming we don't go to extremes too much of or not enough of anyone spice, if caught in time, you can make adjustments, or even live with it.


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