Nothing quite compares to a Mexican salsa, and this recipe — given to us by a friend from Mexico — has been in our family for two generations. Serve this homemade salsa recipe on top of eggs for a breakfast burrito, with tortilla chips and guacamole as an appetizer, or on any of your favorite Mexican dishes.
- 28 ounces canned chopped tomatoes, in juice
- 3 cloves garlic, peeled
- Juice of 1 lime
- 1 handful cilantro leaves, whole
- ½ cup pickled jalapenos, or 3 fresh serrano peppers (sliced)
- 1 tablespoon kosher salt
- ½ medium onion
- Pulse all ingredients in a food processor or blender unti just chunky. Serve with tortilla chips.
Recipe by Jason Hill / CookingSessions.com
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