People Like to Say Salsa

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My favorite salsa? Chili’s. It’s not too chunky, not too smooth. It has it all. But, despite my best efforts, I have never been able to duplicate that salsalicious concoction at home. Nevertheless, this recipe is the closest I have come.


Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: mexican · salsa · dip ·


1 (14.5 oz) can Tomatoes with mild green chilies
1 (14.5 oz) can whole, peeled Tomatoes
1/2 fresh Jalapeno pepper, seeds removed (hardcore: add the whole pepper)
1/2 small Onion
2 cloves of Garlic
1/2 tsp. Salt (heaping if kosher)
1/2 tsp. Cumin
1/4 tsp. Sugar


1.Using a food processor, pulse the jalapenos and onions together for just a few seconds.
2.Add tomatoes with chilies, whole peeled tomatoes, garlic, salt, sugar, and cumin. Process all ingredients briefly, but do not puree.
3.Move to a covered container and chill for at least 2 hours before serving. (Okay, okay. This isn’t completely necessary - you can eat it right away, but it will taste better after a rest in the fridge)
4.Serve with your favorite thin corn tortilla chips.


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