Delicious Salsa Every Time.

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  Step 1

  Cut off the tops of the jalapeños. Remove seeds if you want it to be mild! Combine all ingredients in a blender. Blend to desired consistency. That's all! As for the ingredients, I've always just sort of eyeballed the amounts. You can likely do the same, but I added more specific amounts for those of you who are a little on the safer side.

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  Step 2

  To make a chunky salsa: Blend tomatoes (without the juice), and chop up the onion and jalapeños fairly small. The onions can be a little bigger than the jalapeños. Add the onion and peppers to the blended tomatoes and add the cilantro (this time, you won't want the stems, so be sure to cut them off).

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Princess Pam-attitude · Pocatello, Idaho, US · 332 projects 16th May 2011

mmmmm that is making me hungry! lol

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peekaboo · 2 projects 16th May 2011

Oh crap, BY THE WAY! For the onions, the measurement is supposed to be 2/3 cup, NOT 2 cups. That's a lot of onions.

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peekaboo · 2 projects 16th May 2011

Canned is just the cheap way of doing it. When everything is fresh it can get a little pricey. But you definitely can! In that case I would use probably 4 or 5 tomatoes, and I would roast them in the oven first (just put them on foil and broil them until the skins are peeling off), and rip off the skins and THEN blend it all. The problem with the chunky one with the fresh tomatoes though, is that you will want to take out the juicy part of the tomatoes, so they won't go as far. You may want to use a couple extras in that case.

According to Google, 28oz is about 794g.

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joanna · Thessaloniki, Makedonia Thraki, GR · 35 projects 16th May 2011

it looks nice! can i use fresh tomatoes instead of canned? and do you know how many grams are the 28 ounces?

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