Recipe by Kaylene Dow
"This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor."
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jalapeno chile peppers
garlic, finely chopped
onion, finely chopped
1 (10 ounce) can
diced tomatoes with green chile peppers
1 (28 ounce) can
whole peeled tomatoes
This recipe provides a great "base" for your salsa but it does need to be modified to fit your tastes and preferences, especially if you like it chunky and not too spicy. But I found it very easy to modify as I went along. I like a chunky, fresh looking salsa so I added 2 diced vine ripened tomatoes and only put a 14.5 oz. can of whole tomatoes instead of the 28 oz., and drained and reserved the fluid in case I needed it, but found it wasn't necessary (I still used the 10oz can which gave enough liquid). I only put in one jalepeno pepper since I was making it for a crowd with various tastes, and I found the flavor was still very present. And I cut down the onion to 1/2 and the garlic to 3 cloves, crushed. Then I added the juice of 1 lime and a small bunch of cilantro. No blender for me! I just diced everything. Good stuff!
This Fresh Salsa recipe contains too many canned
items to be considered fresh. I would have substituted fresh veggies and chiles. The use of
sugar is interesting...it counter-balances the
flavor. Use it, but only a half portion. I will
not make it my family's favorite, but in a pinch
it will do.
AWESOME!!! After reading the other reviews, I added the juice of one small lime, one bunch finely chopped cilantro, doubled the canned tomatoes to 52 oz total, added two large fresh tomatoes and ten vine ripened cherry tomatoes, about three tablespoons of chopped green onion, used only 3 cloves garlic and only one jalapeno diced into a near paste. Total quantity of salsa when I was done was 8 cups. Tortillas with lime were the vehicle of choice for the salsa (although I would eat it by the spoonful iif no one else was around)....so in conclusion it was YUMMY!
This is a really good recipe and much better than store bought salsa. It is a spicy, but a good degree of spicy. If you want to turn down the heat, decrease the jalepenos to 2 or seed the jalepenos after they cool down from roasting. I would not omit the peppers because the roasted taste makes the salsa. I have tried this recipe with less jalepenos and 'as is' because I was nervous it was going to be too spicy. I highly recommend 'as is'.
This salsa is excellent - a little on the hot side (lesson learned) but pretty darn close to salsa I've had in restaurants. I cut this down to 12 servings and used (2) 14.5 oz. cans of diced tomatoes, one with green chile peppers and one without. I love roasting the jalepeno pepper (next time I'll use only half of one that's what made it a little too hot). I added some fresh lime juice, cilantro, and doubled the amount of cumin. I love the fact that you can make this as chunky as you like - much better than the jarred stuff.
I must admit, I was a bit skeptical of using canned tomato products in fresh salsa, but decided to give this a try. Am I glad I did! It is delicious, easy to make, and tastes just as good as the recipe I have used for yrs. that calls for fresh tomatoes! I will make this often, probably weekly, being the salsa lovers my family is. Please try this, it is yummy!!!
This was wonderful! My boyfriend says "Mmmm mmmm good!" We used Mexican style Rotel tomatoes with cilantro and lime, and one more jalapeno. We are just raving at how good it was!
Wow, what a great base for a salsa. I have tried several recipes and never gotten what I considered a "good" result. I changed this a bit. I added fresh cilantro to the food processor when blending. Additionally, I omitted the Jalapeno peppers and substituted 2 fresh cayenne peppers from my garden - my wife loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Salsa I
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: < 1
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