Recipe by Paul Kelly
"This is a simple salsa recipe I learned from my brother-in-law who worked at an authentic Mexican restaurant. Boiling the jalapeno peppers is the magic to the recipe. This is great with tortilla chips, tacos, or other Mexican recipes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
jalapeno peppers, or more to taste
1 (28 ounce) can
whole peeled tomatoes with juice
ground black pepper
ground white pepper
I've long suspected the key to the awesome salsa at my favorite authentic Mexican restaurants was canned tomatoes, so I was excited to try this. I made it twice: the first time, I followed it exactly. The thing about salsa is that it's very subjective and easy to tweak, so I gave this five stars, even though I found it a little too soupy, a little too hot and it was missing something... which I realized was onions and garlic. So I tried it again: draining the tomatoes, adding two tablespoons of diced onions, a 1/4 teaspoon of garlic powder and taking it down to one jalapeno. Success! This is a great recipe to tweak for your own tastes. Love it!
So simple yet so delicious! It has a nice amount of heat, without popping your eyes out. The only tweak I made was to add a bit of salt since I used garlic powder instead of garlic salt. I used diced tomatoes, so I only had to blend for about 8-10 seconds. I made some baked tortilla chips with whole wheat tortillas. So good! I gave hubby a taste and all he could say was WOW! This is a keeper! It's a nice recipe to have on hand when unexpected guests stop by.
This is fabulous salsa. I do not care for pepper black or white and I do not like hot foods, ironically I loved this. I was so tempting to reduce spices or use some fresh garlic. Don't change the spices. I used 1.5 cups of fresh garden tomatoes peeled and chopped and then added a can of petite diced tomatoes to make the 28 oz size. For the jalepenos I used about a 1/2 can drained 4oz size of diced jalepenos. They are already prepared. The salsa was kind of like the restaurant salsa, they serve with chips, if it was completely fresh. I have made a lot of salsas and this one is really good. I put it in my Vitamix on about speed 7 or 8 for 7 seconds. Thanks, Roberto.
I can't believe more people haven't tried this. It is fantastic! I used fresh garlic and salt insted of garlic salt, and also added some chopped onion. Will surely be making this again!!
I really enjoy this salsa but I sometimes add a bit of cayenne pepper and other things for a little spice. I added some chipotle powder for a little heat, but the flavor and texture is great. Thanks for sharing such a simple, but effective recipe.
this is sooo easy to make. the only change i made was i didn't use so much cumin. it tasted to much like chili not salsa. Otherwise best ever!!!!
This was delicious, and SO easy to make! This will be a fun recipe to play around with/ change things up.
I made this except I roasted the peppers. SO GOOD!!
* Percent Daily Values are based on a 2,000 calorie diet.
Hermano Roberto's Simple Salsa
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 2
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Use your food processor to make homemade salsa from fresh ingredients.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.
See what fire-roasting the tomatoes does for this simple salsa.