This salsa recipe makes a big batch.  I usually half this recipe for myself.  You can make the salsa milder by removing the pepper seeds.  Likewise, to add heat, leave the seeds in.  Either way, it’ll taste great!

Recipe type: Snack
  • 2 Jalapeños, cut up in halves or thirds, with seeds intact
  • 2 Jalapeños, cut up with no seeds or membrane inside
  • 1 bunch Cilantro
  • 2 cans Rotel tomatoes
  • 2 15-oz. cans or 1 large can tomatoes
  • Chicken Bouillon to taste
  • Vinegar
  1. Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
  2. Add all of the tomatoes and blend until it becomes a liquid consistency.
  3. Add the Chicken bouillon to taste (~ 1-2 tablespoons is good).
  4. Add ~ ¼ cup of plain vinegar (to taste).
  5. Add ½ chopped small onion

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