Joyce Lowery


My friend, Warren Ledger, gave me this recipe for salsa on the condition that if I ever gave it out, that I would give him the credit. I have made a few changes to fit the taste of my family, but the original idea was Warren's and I would never take the credit from him. Thank you, Warren, for a snack that my family loves.


★★★★★ 1 vote

24 Hr
Food Processor


  • 1
    yellow onion
  • 1 bunch
    green onions, chopped
  • 4 Tbsp
    lemon juice
  • 2 Tbsp
    olive oil
  • 1/4 c
  • 7 can(s)
    diced tomatoes, undrained
  • 1 can(s)
    rotel tomatoes, undrained
  • 1/2 jar(s)
    trappey's jalapeno peppers with juice
  • 2 clove
    garlic, minced
  • 1 tsp
    dried cilantro

How to Make Salsa


  1. Chop the green onions into small pieces and put in the bottom of a glass jar.
  2. Mix yellow onion, rotel tomatoes, jalapeno peppers and juice, garlic, salt, lemon juice, olive oil, and cilantro in a blender. Use chopping blade of blender, do not pulverize. Pour into gallon jar with green onions.
  3. Puree remaining tomatoes in blender and add to the mixture in the glass jar.
  4. Marinate at least 2 hours in the refrigerator before serving. It is better if it stays there overnight.

Printable Recipe Card

About Salsa

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican

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