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Salsa II


"This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh."
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50 m servings 9 cals
Original recipe yields 96 servings (1.5 gallons)


  • Calories:
  • 9 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
  2. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

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Read all reviews 215
  1. 279 Ratings

Most helpful positive review

Let me just say that This is an excellent recipe and it got rave reviews but I would suggest little changes to suit your personal tastes. It has a wonderful fresh flavor and mine was on the chun...

Most helpful critical review

The flavor and texture are great. I added half the amount of recommended jalepenos and did everything else as directed. It was still too hot! My husband and I like spicy food, and neither one of...

Most helpful
Most positive
Least positive

Let me just say that This is an excellent recipe and it got rave reviews but I would suggest little changes to suit your personal tastes. It has a wonderful fresh flavor and mine was on the chun...

This is Kikiwood. I have found a variation that my family really likes. I now take the jalapenoes and roast them in a cast iron skillet until the skin is black. The skin then comes off easily...

WOW--what a salsa! I cut the recipe in half and canned it, and still had a bunch! Everyone who has eaten this has loved the fresh taste. I did use fewer jalepenos, because I used the seeds wh...

Wow, this recipe is HOT. It is the best as far as taste and consistency goes. I won't make anythin else. We had company from the Middle East and from Europe. I put this out with some chips and t...

My husband & I make and can salsa every year with the vegetables from our garden. We have tried many recipes and this is the best by far.

I made this salsa with some adjustmennts I did not use thew cilantro because there was none availible also i used fresh garlic rather than the garlic powder. to make A mild salsa I did not use t...

This was my first experience making salsa and I am very pleased with the result. Great taste and texture. It is a little on the hot side. I used the full pound of jalepenos and seeded them al...

This one is great and easy! You can adjust for your salsa tastes--I added more cilantro and lime juice in place of the lemon. I also just chopped all my tomatoes on the second batch.

This is the first time I have ever made salsa and I couldn't be more happier with how it turned out. I used the whole pound of jalapeno peppers, but only the seeds from two of them. My family ...