“This is a great shortcut salsa. Try it as written before you tinker with it - it's deceptively good. The garlic salt really is the key. I love this with plain cheese quesadillas.”
READY IN:
15mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) canplain chopped tomatoes, drained
  • 1 -2 jalapeno (choose fat, bright green ones)
  • 1 teaspoon garlic salt

Directions

  1. In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides. Remove from the skillet and let cool.
  2. When cool enough to handle, stem, seed, and roughly chop.
  3. Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency.
  4. Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills.
  5. Store in a pint jar in the fridge.

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