Bill's Authentic Tex-mex Salsa Recipe

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Bill's Authentic Tex-Mex Salsa

Karen Stewart


I got this recipe from a friend who is a cop in Austin and he loves to cook. Not only that but he is really good at getting recipes from some of the great chefs around the Austin area. This recipe is from one of our local Tex-Mex hot spots and is a wonderful salsa recipe. Every time I make it I get requests for jars of it for people to take home. This year I have a garden growing with all of the important ingredients so I can store canned jars of the salsa.

★★★★★ 1 vote
15 Min


15 oz
canned whole tomatoes
2 tsp
minced garlic or 1 large clove of garlic chopped
1/2 tsp
jalapeno, chopped (or more to taste)
12 oz
can of campbell's tomato juice
green onions, chopped
1/2 c
fresh cilantro, lightly chopped
2 tsp
lime juice


1Put all ingredients in a food processor or blender (reserve 1/2 can of (6 oz) the tomato juice). Blend well for about 10 to 20 seconds on high. Do not puree. Pour into bowl and add remaining tomato juice. Stir well. Serve with tortilla chips
2For a milder salsa, remove the seeds from the jalapeno before blending.
3I always double this recipe and make one salsa mild and the other much spicier. *** Please use whole tomatoes and not diced as it will effect the thickness of the salsa.

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