I have been making this salsa for decades and at this point, could probably make it blindfolded. This will easily become a staple in your household as salsa is incredibly versatile and can be paired with a number of foods – dipping sauce for empanadas, on top of scrambled eggs, over taco salad, part of a green chicken salsa dish, etc.
You can make this in under 10 minutes and have restaurant-style salsa n your fridge whenever you want – what’s better than that?!
If you’re looking for the jalapeño seasoning I use in this video – you can buy it here: https://amzn.to/45YYViO. And the lime salt, can be found here: https://amzn.to/3JEnmec. Both are so inexpensive and will last you awhile. Game changer with your chips! #Ad
Recipe
- 2-3 jalapeños (if you like spice, look for the stretch marks – details in video)
- 2 garlic cloves
- Half a white onion
- 28 oz. can of whole peeled tomatoes
- Cilantro – add based on preference
- 1 tablespoon of salt
Directions
Toast jalapeños on high in skillet. Toast all sides.
While jalapeños are toasting, empty the tomatoes in a blender. Add in the garlic, onion, cilantro and salt.
Remove the fully toasted jalapeños and cover in damp towel. After a few minutes, use a serrated knife to remove the jalapeño skin.
Start by adding in a little jalapeño (remember you can always add more but you can’t come back from adding too much spice), pulse the mixture in a blender until it looks chopped/mixed well. Grab a chip and taste. If you want more spice or more garlic, cilantro, etc. add based on your liking.
Store in a container in the fridge – and trust me, it will be even better the next day. Enjoy!
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