Jackie's Salsa

Jennifer H


I got this recipe from a colleague at work. She was reluctant to give out the recipe to the "masses" but she was kind enough to give it to me. I have tweaked it a little, so it's a collaboration at this point. She approves of the changes and has incorporated them. A little heat, a lot of heat - up to you!

★★★★★ 1 vote
15 Min
Food Processor


2 14 oz can(s)
mexican stewed tomatoes
yellow or sweet onion, chopped into large chunks
1 bunch
cilantro, stems removed, roughly chopped
fresh jalapeno, seeded and roughly chopped
1 tsp
white vinegar
lime, juiced
1 tsp
smoked paprika


1Place onions, cilantro, jalapeno and vinegar into a food processor and pulse until onions are in fairly small pieces.
2Scrape down the sides of the food processor and add the stewed tomatoes, lime juice and smoked paprika. Process 30 seconds or so until very well mixed. Taste for heat - add additional jalapeno if more heat is desired.
3Serve with chips or use in other Mexican dishes, like Chicken & Spinach Enchiladas. Store this in the fridge, but it won't last long...

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids