I love salsa.  I mean, love salsa.  I started making mine years and years ago when I lived with a family of a friend and her Mom showed me how to make hers.  Now she made it vastly different.  She would take yellow chilis, a whole jalapeno, roma tomatoes, onions, cilantro, salt, pepper, garlic and just blend it in her blender.  We always had it in the refrigerator.  Always.  When I moved out, I always had it in my refrigerator. Over the long years it has fallen by the wayside except when company might come over.  I miss those days.
One thing that I always noticed though, salsa is much, much better after sitting for 24 hours.  It is still quite good when you first make it but let it sit overnight and all the tastes blend together and it becomes something else.
I don't use my salsa just for dipping.  I put it on scrambled eggs, on potatoes, drip your grilled cheese sandwich in it.  Go ahead and add some to your tomato soup to spice it up a bit. Dip chicken fingers in it or spread it on crackers with cream cheese.  

  • 2 lbs of Tomatoes (or 28 oz Whole tomatoes)
  • 1 Jalapeno (cut off stem but use the entire pepper)
  • 1/2 cup Cilantro
  • 1/2 cup Yellow Onion
  • 1 tsp Cumin
  • 2 TBSP Garlic, minced or 2-3 cloves
  • 1 tsp Salt
  • 1 tsp Pepper
  • Juice from 2 limes

If using whole tomatoes, blanch the tomatoes in boiling water for 5 minutes (boil a pot of water and add the tomatoes.  The skins will crack when they are ready to come out) Remove skins when you can safely handle them.  The skins should peel right off.
Add to food processor and give it a quick grind
Add the rest of the ingredients
Place in refrigerator overnight

*I also add a few yellow Hot Chili Peppers (I use the El Pato brand (not a sponsor))  to mine, about a quarter to half a cup, whole.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using Calories based on a 2 oz serving (without chips)