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  • Writer's picturecinfulkitchen


I'm a big fan of Mexican food and have a love for salsa. My husband and I have a recipe we've used for several years. It takes a lot of ingredients, chopping, finely dicing and so much time!

This recipe is quick, tasty and dead on the quality you'll get at your local Mexican Restaurant (Shout out to Valle Escondido Mexican Grill!).

This makes a perfect addition to your Taco Tuesday menu, on tacos and nachos or even a snack with tortilla chips. Try it on scrambled eggs for a nice lil' kick.

Hope you enjoy it as much as we do :)



· 1 28oz can Diced Tomatoes

· 2 garlic cloves, whole

· Bunch of green onion, root ends removed

· 1 Jalapeno

· 1 Lime

· Bunch of cilantro, if desired

· Lawry’s Garlic Salt with Parsley, to taste

· 1-3 Serrano Peppers, if desired


1. In a food processor, add half the can of diced tomatoes, green onion, cut in half. Add in whole garlic, jalapeno chopped, including the seeds, serrano pepper(s) and cilantro if desired along with the juice from the lime. Pulse to combine. This will create the base for the salsa.

2. Add in Garlic salt and the remaining tomatoes and pulse to combine.

3. Place in a mason jar or airtight container and refrigerate. Can be enjoyed immediately, but it’s better served chilled in my opinion.

4. Enjoy!

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