Salsa – Mild


Salsa - Mild
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Total time: 
Jon and Shelli shared Chris' salsa recipe while they were visiting. Very good and easy to make. For Hot version, click here.
  • 28 oz can of whole tomatoes
  • (2) 10 oz cans of mild Rotel diced tomatoes with green chilies
  • ½ cup cilantro (more if desired)
  • 3-4 garlic cloves
  • ⅓ cup diced onion
  • 1 whole jalapeno
  • ½ of a lime, juiced
  • ¼ tsp cumin
  • ½ tsp salt
  • ½ tsp sugar
  1. Dice enough onion to make ⅓ cup and place in a side bowl.
  2. Put the diced cilantro, garlic, and diced jalapeno in your food processor and pulse until finely chopped. Add to the side bowl when finished. (For truly mild salsa, remove all seeds and the membrane from the jalapeno before adding to the processor. For a mild/med salsa, cut the jalapeno in half and spoon out the seeds and membrane from one of the halved pieces. For med/hot, leave everything in.)
  3. Next, add the lime, cumin, salt, and sugar to the side bowl and stir everything up.
  4. Take the can of whole tomatoes and drain approximately ½ of the liquid, then add the remaining contents to the food processor.
  5. Pulse the tomatoes 2-4 times.
  6. Then, add the 2 cans of diced tomatoes (again, minus ½ of the liquid from each) to the processor and the contents of your side bowl.
  7. Pulse the entire mixture until you have a desired consistency (between 3-6 times).
  8. Place the mixture in the refrigerator for at least 12 hours before serving to diffuse the stronger ingredients of the salsa.


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