Salsa II Recipe

Salsa II Recipes

  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins 


Original recipe makes 1.5 gallons
  •  6 pounds roma (plum) tomatoes
  •  1/4 pound roma (plum) tomatoes, chopped
  •  2 tablespoons garlic powder
  •  1/4 cup lemon juice
  •  1 1/2 tablespoons salt
  •  1 tablespoon ground cayenne pepper
  •  1 1/2 teaspoons ground cumin
  •  1 red onion, chopped
  •  1 white onion, chopped
  •  1 yellow onion, chopped
  •  1 pound jalapeno peppers, chopped
  •  1/3 bunch fresh cilantro, chopped

  1. Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
  2. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

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