Tex-Mex Salsa

I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe.

Yield: About 6 cups
Prep Time:
Cook Time:
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2 fresh jalapeño peppers, stems removed
1 medium onion, peeled and quartered
2 garlic cloves
1 (28-ounce) can whole tomato
1 (28-ounce) can diced tomato
2 teaspoons salt
2 tablespoons vinegar
1/4 cup fresh cilantro, no stems


In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)

Pulse until thoroughly chopped.

Add canned tomatoes and salt.

Pulse until throughly combined.

Store in refrigerator until ready to use.

Source: food.com

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