There’s a Mexican restaurant near me that has salsa so fantastic, you easily eat through three servings of it (along with three baskets of chips) before your meal is served.  They aren’t exactly slow with the service, if that’s any indication of how quickly the chips and salsa are usually shoveled in. If you ever have occasion to be in central CT, be sure to stop by El Sombrero, you won’t regret it (and no, I have not been compensated in any way to say so). If you’re not able to visit El Sombrero, I have good news anyway.  You can make salsa that easily rivals the salsa they serve.

This recipe, from Annie’s Eats, comes together very quickly in a food processor.  I made some chips by cutting up some corn tortillas, putting them on a baking sheet, spraying with nonstick cooking spray and baking them in a 350 degree oven for 20 minutes. This was a really tasty and healthy snack. I drained the canned tomatoes to make a thicker salsa.  If you like your salsa thinner, you can skip draining the canned tomatoes and put them in, juice and all.



  • 2 fresh jalapeno peppers, seeded and very coarsely chopped
  • 4 cloves garlic, peeled and halved
  • 2 large vine-ripened tomatoes
  • 1 (28 0z.) can diced tomatoes
  • 2 Tbs. red wine vinegar
  • 1 Tbs. cumin
  • 1/2 sweet yellow onion, coarsely chopped
  • 1/4 tsp. salt
  • 1/2 tsp. ground cayenne pepper
  • 1/4 C. fresh cilantro
  • juice of one lime


Combine the jalapenos and garlic in the bowl of a food processor and process until finely chopped.

Scrape down the sides of the bowl and add all other ingredients to the food processor.

Pulse in brief pulses until you reach the desired consistency (it really only takes a few pulses, so watch carefully).

Put the salsa in an airtight container, cover, and refrigerate for at least two hours before serving.

Source: Annie’s Eats


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