On tortilla chips, tacos, and other Mexican-style favorites, this all-purpose salsa is delicious. The salsa has a great flavor because to the roasted jalapeno chile peppers.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 48 |
| Yield: | 1 1/2 quarts |
Ingredients
- 4 jalapeno chile peppers
- 5 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 tablespoon white sugar
- 1 teaspoon salt
- ¼ teaspoon ground cumin
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (28 ounce) can whole peeled tomatoes
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
- Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Reviews
The roasted peppers give it all the flavor. Remember to keep the peppers whole when roasting in the oven
Delicious. I made it exactly as directed. Easy too. I’ll be using it all week on breakfast burritos and having chips and salsa while watching football!!
Not sure about the “fresh” part but this was good. I eliminated the sugar and used diced tomatoes with habaneros.
I followed the directions exactly and I did not care for it at all. I had to just toss it.
I decided to make salsa because my husband and father love to eat salsa and chips and we have a billion and one jalapeno peppers. They absolutely loved this recipe and demanded that I make more!
Needs cilantro but texture was nice
This was fantastic.. our Chilean singer said to throw a can of chicken broth in the blender and blend it finely..not chunky.. and Oh My he was right..m/
I have never made homemade salsa in my life. After reviewing numerous recipes on this site, I decided to give it a try. I did not follow any one recipe. I instead made my own recipe based on reviewing the many different styles on this site. I used 1 30oz can of whole skinned tomatoes, 2 10oz cans of rotell (sic) diced tomatoes and green Chilli peppers, 1 small jalapeño pepper withsseed pod removed, 1 small red pepper with seed pod removed, 1 small yellow onion, 1 small purple onion, 3 full gloves of garlic, 3 small limes, 2 cups of cilantro, 2 tablespoons of salt, and 1 teaspoon of sugar. I chopped the onions, peppers and the garlic. Mixed in bowl all the ingredients after draining the tomatoes. I then spoon feed the salsa in a chopper until it reached a smooth consistency. My wife loves it and I may have to make it all the time. Made about 1 gallon of salsa.
Great! And super easy. The second time I made it, I left out the 28oz can of tomatoes and sugar and added fresh cilantro and it was even better. It tasted fresher and was less watery.
Awesome. I do add cilantro
It’s been a few years since posting this recipe. I lived in a “produce challenged” area at the time… the reason for using canned tomatoes. Yes, drain them. I agree 5 peppers can be too hot. Glad many find this a great base.
Excellent! We used less jalepenos and garlic from the recommendation of other reviews. We added a green pepper to make up for the loss of the jalepenos. Amazing! 🙂
I ALWAYS add at least 1/2 bunch of fresh cilantro or it just isn’t homemade salsa!! When I want it chunkier, I use a large can of petite diced tomatoes instead of the whole and only add 1/3 of the can to the blender. Then I add the remainder of the can after blending all the other ingredients. I don’t think there is any need bake the jalapenos. And 4 could definitely be a little much depending on your taste and how hot the peppers are.
I made this for my boyfriend and he loooved it! He said it reminded him of a mix between salsa and pico de gallo! This receipe is a keeper.
Made this and it turned out perfect! I did use only 3 peppers instead of 4, so it wouldn’t be so spicy.
It is a 5 star, but I gave it a 4 because you can make this a lot easier. One can of tomatoes with green chiles, chopped onion, cilantro and squeeze of lime and you are done. It is chunkier and easier.
Excellent! I’d give 5 more stars if I could. I did make one or two changes; reduced garlic to 2 cloves, my onion was fairly small so used all, added juice of 1 lime because I had ONE lime in a use it or lose it mode and used only 2 jalapeno peppers which I seeded and deveined. I cannot tolerate cilantro under any circumstances and this is one of the very few recipes I’ve found for salsa not using it. TY for not even suggesting it! I pulsed tomatoes but left them in a nearly chunky state. This is really good, easy to prepare and even my grandkids, 8 to 16, loved it. Heat was just right for all of us. Can’t go wrong with this one.
Sounds very tasty! A few minor suggestions: 1) Reserve the cilantro until just before serving, then chop on your cutting board and stir in for a brighter flavour, and a less “muddy” appearance; 2) For a more mild flavour, seed the jalapenos before chopping; 3) DRAIN the tomatoes before adding to your mixing bowl, but reserve the juice in case it is too thick for your preferences; 4) wrap the garlic in foil, with a drizzle of good olive oil and roast along with the jalapenos.
I used a whole 28 can of diced tomatoes and instead of the diced tomatoes with green chilies, I used one can diced mild green chilies instead. I also upped the cumin to a heaping teaspoon. This was my first time roasting peppers but it really was cake–I really worried over nothing. (For you novices, be cautious when working with the jalapeno peppers. Use nitrile (ex: non-latex) surgical gloves and don’t touch anything near your face until the gloves are off and your hands are washed–I learned this the hard way the first time I ever cooked with jalapeno peppers.) Very spicy but that’s how I like it. I think the only thing I was missing was a shot of lime juice.
This was a huge hit at our house. My husband loves salsa and said this is one of the best ones we have had yet. I will be trying to make one with not so much heat by seeding the jalapeños next time.
I sliced the jalapeno lenthwise and took out the seeds before I roasted them. I though the salsa had too much garlic. To make up for the garlicy taste I added about 10 ounces of canned black beans. My husband thought it was very good.