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.
My Private Note
Units: US | Metric
- 1 (15 ounce) can plain chopped tomatoes, drained
- 1 -2 jalapeno (choose fat, bright green ones)
- 1 teaspoon garlic salt
- 1In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides. Remove from the skillet and let cool.
- 2When cool enough to handle, stem, seed, and roughly chop.
- 3Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency.
- 4Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills.
- 5Store in a pint jar in the fridge.
Browse Our Top Salsas Recipes
You Might Also Like...View All Salsas Recipes
Nutritional Facts for Cooked Red Salsa
Serving Size: 1 (442 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 53.8
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 14.2 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 3.6 g
- Sugars 7.7 g
- Protein 2.6 g