Homemade Mexican Salsa

Name: Homemade Mexican Salsa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 14 servings (3-1/2 cups)
Cuisine: North America, Mexican
Ingredients: 3 jalapeno peppers; 1 medium onion, quartered; 1 garlic clove, halved; 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained; 4 fresh cilantro sprigs; 1/2 teaspoon salt; Tortilla chips

Total Time Prep: 40 min.

Yield 14 servings (3-1/2 cups)

Test Kitchen Approved

If you like salsa from a jar, wait till you try this homemade Mexican salsa recipe! It's really easy to make, and it's so much tastier than the jarred variety.

Ingredients

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

Directions

Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook until peppers are blistered and blackened, 15-20 minutes, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

Nutrition Facts

1/4 cup: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois

Recipe Creator