"Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa." — Jon
Watch video tips and tricks
1 (28 ounce) can
pickled jalapeno peppers with juice, or to taste
Very mild and a bit bland for my taste. I prefer the flavor of fresh garlic and more cilantro. I also like salsa with onion for more flavor and texture. Glad I at least tried it for a change, but not something I would make again.
Try a fresh whole jalepeno (or 2)instead of the pickled. Add 2 whole green onions and a few shakes of crushed red pepper to the blender. Then you have my salsa! Can eat immediately.
I liked this salsa. I saw it recommended on the site this week and decided to try it. It does kind of have the smell, appearance, and taste of basic restaurant salsa. What I liked most is it is very mild, so it would work fine for kids also. Only change I made was making 1/2 recipe and using canned diced tomatoes. I didn't understand the use the juice with the jalepenos. It didn't say how much, so I added about an unmeasured 1/2 teaspoon. I blended it around medium for about 10 seconds in my Vitamix blender. 1/2 recipe made between 1-11/2 cups.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Mexican Restaurant Style Salsa
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 2
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to turn chuck roast into a spicy, tender meat filling for tacos.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.
An amazing dip that’s as good as the original restaurant version.