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“My father-in-law makes the yummiest salsa. As close to fresh tasting as I've had. Gets spicier as it sits. I've marked the oil as optional. My f-i-l insists on it. My sister-in-law insists on not. If you can find jalapeno relish, use 2 cans of that instead of the jalapenos and chilies listed below. Best with thin tortilla chips. Unknown yields.”
1 batch

Ingredients Nutrition

  • 2 medium sweet yellow onions
  • 6 ounces jalapeno peppers, drained and seeded
  • 1 (4 1/2 ounce) can green chilies, drained and chopped
  • 2 (28 ounce) canshunt's petite diced tomatoes
  • 1 (10 ounce) canrotel mexican fiesta diced tomatoes with lime and cilantro
  • 13 cup fresh cilantro, chopped fine
  • 2 tablespoons Accent seasoning
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 4 tablespoons crisco vegetable oil (optional)


  1. Chop the onions fine in a food processor.
  2. Remove and set aside.
  3. Chop the jalapenos and green chilies in the food processor and add to the onions.
  4. Place the cans of diced tomatoes in a blender and quickly pulse it on and off twice.
  5. Add to the onion mixture.
  6. Add in the cilantro, Accent, salt and pepper.
  7. Incorporate well before blending in the oil.
  8. Refrigerate until ready to serve.

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