Wednesday, January 2, 2013

Mexican Salsa

This is the Best Mexican Salsa recipe I have found as of yet...  So I thought I would share it with you.

I found the recipe looking on google

I'm going to share a simplified version...  I didn't make very many changes to the original, this is just what I like.  So I encourage you to check out the original if you would like to use any spicy peppers or your own fresh tomatoes.

Mild Mexican Salsa


1 28oz can of whole tomatoes drained
1 medium onion diced
3 cloves garlic diced (I use 1 1/2 tsp diced garlic from the jar)
1 small can of mild green chilies
approximately 1/2 cup fresh cilantro leaves ( you can use 1/8 cup dried but it's better fresh)
1 1/2 tsp salt ( I add 1 1/4 initially and then add a little extra to taste)
1-2 TB oil
a couple dashes of black pepper
a couple dashes of cayenne pepper depending on how spicy you want it.
small splash of lemon or lime juice


1.  Blend tomatoes, chilies, and cilantro is a blender.  I like mine with texture so I don't blend it very much
2.  Heat up a large skillet to medium high heat with the two TB oil added.  Add diced onion and garlic for a very quick (5-10 sec at most!) flash in the pan.  I add my onions and garlic and stir it around a couple times and then remove from heat completely.  If you cook the onions too much it will make them sweet and the salsa wont be as good.
3.  Add the tomato puree to the pan and stir to combine.  The original recipe says to cook it down to desired thickness, but I never need to do that.  My salsa always seems to be pretty thick.
4.  Add the salt, pepper, splash of lemon, and cayenne if desired and combine.
5.  Refrigerate for at least an hour before serving.  Yum!!!