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  • 1 28 oz. can Hunt’s whole tomatoes
  • 1/2 large onion (cut into chunks)
  • 2 fresh jalapenos (seeded)
  • 1/2 small jar of sliced pickled jalapenos
  • 1/2 bunch of fresh cilantro
  • 2 T. salad vinegar (Heinz)
  • 2 T vegetable oil
  • 1/2 tsp cumin
  • Garlic salt to taste (2 T or more)



Step 1

Put all into a blender and blend until desired consistency. (I like to leave some of the tomatoes out until the onion/jalapenos, etc. are chopped) then remove and do the rest of the tomatoes leaving them a little larger pieces. You can add salt and pepper if needed. The more garlic salt you add, the more “sting” it has and you can add or subtract from the jalapenos if desired.

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