Total Time
Prep 10 mins
Cook 5 mins

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.

Ingredients Nutrition

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


  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.
Most Helpful

4 5

This was pretty good, considering that I usually think a salsa has to have cilantro and/or onions in the mix. Even without those ingredients, I made this twice, and enjoyed it. I used 2 jalapenos each time. The blistering technique was new to me; I assumed I didn't need to take it literally and make them totally black; they were about 50% blistered/blackened all around. I thought this technique might've been extraneous, but I really think it made a difference to the taste. I've never seen canned "chopped" tomatoes, so I used diced, and the can sizes were a little smaller, at 14.5 oz. The first time, I forgot to drain the tomatoes, but it didn't seem to make a difference to me. I used 1 level tsp. of garlic salt each time. Unfortunately, I ate this with salted tortilla chips (couldn't find unsalted), so the combination was a bit salty. But I definitely recommend this for a quick, easy salsa.