Mom's Homemade Salsa

My mom's homemade salsa is a restaurant style salsa that uses canned tomatoes and easily made in your blender.  

One of my favorite things when we go out to a Mexican restaurant is the unlimited chips and salsa. My husband prefers the salsa at El Fenix, but for me, I like just about any salsa as long as it has a good mix of tomatoes, onions and cilantro. I always thought making your own salsa was difficult, but it's not. 

Growing up mom always made her own salsa and she made it in the blender. I never could get my homemade salsa to taste exactly like hers (even using her recipe), but through lots of practice, I think I finally found the perfect balance. This restaurant style salsa is delicious served with chips for dipping, on taco's, burritos, quesadillas, enchiladas or burrito bowls. I've even used this salsa to make Mexican rice. 

You can make this salsa as chunky or as smooth as you want. I prefer mine more on the thicker side. You can also adjust the amount of heat by adding or decreasing the number of jalapenos used. When it comes to jalapenos it's always hit or miss on finding spicy ones. 

I grow my own so they're pretty hot, but if you have trouble finding hot ones in the grocery store, you can always add one Serrano pepper along with the jalapenos. Keep in mind Serrano peppers are much hotter so use caution on how many you add. Let's get started on this simple blender salsa. 

These are the ingredients you'll need: canned diced tomatoes, diced tomatoes and green chilies (Rotel). garlic powder, onion powder, cilantro, fresh jalapenos, sugar, salt, pepper and one lime (not pictured). 

Remove the cilantro from the stems and chop. Seed the jalapenos and set aside. Add the tomatoes, rotel, onions and jalapenos to a blender and chop or puree. I like my salsa a bit thicker so I blend mine until chunky. 

Pour the mixture into a big bowl and add the garlic powder, onion powder, sugar, lime juice, salt, pepper and chopped cilantro. Mix to combine. 

Mix to combine. Give the salsa a quick taste and adjust the spices to your liking. 

Pour the salsa into a quart size mason jar and refrigerate at least 4 hours before serving. Store leftover in the refrigerator for up to 1 week.

Serve with tortilla chips.

Mom's Homemade Salsa 

2 - 14.5 ounce cans diced tomatoes or 1- 28 oz can, undrained 
1 - 10 ounce can diced tomatoes and green chilies (Rotel), undrained  
4 - green onions, chopped
5 - 6 whole jalapenos, seeded and chopped
1 - teaspoon sugar
garlic powder, to taste
onion powder, to taste
salt and pepper to taste
juice of 1/2 of  lime 
1/2 - bunch cilantro, chopped

Remove the cilantro leaves from the stems and chop. Seed the jalapenos and set aside. Add the tomatoes, Rotel, onions and jalapenos to a blender and chop or puree. I like my salsa a bit thicker. 

Pour the mixture into a big bowl and add the garlic powder, onion powder, sugar, lime juice, salt, pepper and chopped cilantro. Mix to combine. Give the salsa a quick taste and adjust the spices to your liking. 

Pour the salsa into a quart size mason jar and refrigerate at least 4 hours before serving. Store leftover in the refrigerator for up to 1 week.

recipe yields - 32 ounces
Cook's Note: For a spicy salsa with more heat add one seeded Serrano Pepper.

Want to stay connected & up to date with Mommy's Kitchen? Don�t forget to follow me on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.