Salsa II

Salsa II


"This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh."

Ingredients 50 m {{adjustedServings}} servings 9 cals

Serving size has been adjusted!

Original recipe yields 96 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 9 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
  2. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
Tips & Tricks
How to Make Salsa

Use your food processor to make homemade salsa from fresh ingredients.

How to Make Rockin' Salsa

See how to make amazing homemade tomato and hot pepper salsa.

Rate recipe

Your rating


Reviews 199

  1. 253 Ratings


Let me just say that This is an excellent recipe and it got rave reviews but I would suggest little changes to suit your personal tastes. It has a wonderful fresh flavor and mine was on the chunky side which everyone liked. The main modification that I made was the amount of Jalapenos. I listened to some other reviewers and used only 1/2 of a pound of jalapenos and the seeds from only 3 of them (it was about 12 jalapenos for the 1/2 pound). It was very spicy at that. 1/2 pound was just about right....spicy and just hot enough to be flavorful but not so hot that it is unbearable. It does leave a little burn on your tongue but I thought it was exactly right I don't think that anyone that I know could actually eat this concotion if you used the full pound of jalapenos and used the seeds as well. I would definitely suggest to start on the low side and add jalapenos as needed to your taste. Also, I followed this recipe exactly and measured out the tomatos, etc....It only made 3/4 of a gallon instead of 1 1/2 gallons that the recipe states. I didn't boil it very long either. My other substitution was lime juice for the lemon juice...I prefer the taste of lime. All in all, I loved this and have been asked to make someone a batch for Christmas. I will be keeping this recipe in a safe place. Love it!!!


This is Kikiwood. I have found a variation that my family really likes. I now take the jalapenoes and roast them in a cast iron skillet until the skin is black. The skin then comes off easily and it gives the salsa a more complex flavor. I'm glad that everyone has been enjoying the receipe.


WOW--what a salsa! I cut the recipe in half and canned it, and still had a bunch! Everyone who has eaten this has loved the fresh taste. I did use fewer jalepenos, because I used the seeds when I chopped them. Next time I think I will deseed some of them, and include more jalepenos for their great taste, but not all their spice. I also added more cilantro, because that's what our tastes like. I plan on passing this one out canned, and making more! Thanks for the wonderful recipe!