When I was young, and many of my siblings were even younger, my mom used to have a teenaged girl come help around the house. Sonya taught me how to make a lot of wonderful Mexican dishes, including her mother’s famous salsa. I don’t have Isabelle’s salsa recipe anymore, but over the years I’ve continued to make my own, tweaking and adjusting the ingredients as I go.
This restaurant style salsa recipe is a huge hit with all our dinner guests and my husband and I can eat about half a batch in one sitting. We just love it. I’ve shared the recipe dozens of times with friends and now they’re making it too.
- 1 - 28 oz can of diced tomatoes
- 1/3 medium onion
- 2-3 fresh jalapenos
- 1/3 bunch of cilantro
- 1 clove of garlic (1/4 t garlic powder if you don't have fresh cloves)
- 1 teaspoon salt
- juice of 1 lime
- Pour half the tomatoes into a blender. Add remapin ingredients and use the high-pulse setting a few times till everything is the desired consistency. Add remaining tomatoes and pulse 3-4 times.
Due to my corn allergy I can’t eat corn chips, so what you see in the picture are Beanitos Black Bean Chips. If you’re looking for a healthy chip with a really good texture, I highly recommend them! I have tried sooooo many brands and styles of non-corn chips and these are my favorite.