E-Z Salsa

September 26, 2009

Few things make me happier than sitting down to a basket of warm, salty tortilla chips and a bowl of freshly made salsa.

It’s funny, too, how much salsas vary from one Mexican restaurant to another, when they’re all made from the same basic ingredients – there’s a tomato or tomatillo base, and then, onion, garlic, cilantro, and some sort of chile.

This is a recipe for salsa based on my favorite hometown Tex-Mex joint, Mazatlan, which, by the way, is located in an old Dairy Queen, next to the Holiday Lanes bowling alley. You gotta love that.

This salsa is about as basic as it can get, but wait until you scoop your tortilla chip into a bowl of this — you’ll hear mariachis playing in your head.

Enjoy the show.

Mazatlan’s Salsa


1 32 oz can diced tomatoes
1 small white onion
½ bunch cilantro (appx 1 cup)
3 cloves garlic
salt and pepper (to taste)
3 jalapenos (fresh is best but in Paris, I use pickled)
vegetable oil


1. Drizzle a bit of vegetable oil in a heavy-bottomed sauce pan and add the onions, then the garlic. Turn on medium heat and cook until the onions become translucent, 5-10 minutes.

2. Add tomatoes, jalapenos, cilantro, salt and freshly ground pepper. Let cook for about 5 minutes, and with a hand blender, puree.

Serve immediately.

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Revenge of the Son of Tomato! « Dark Side of the Fridge
August 26, 2010 at 4:13 AM

{ 5 comments… read them below or add one }

Karen September 28, 2009 at 8:13 AM

Made this salsa recipe and it was great. Is it to be consumed the same day or can you keep it for a few days? I'd like to make a batch to give as a gift and need to know how long it will last refrigerated.

Kate Hill October 1, 2009 at 4:49 AM

This was the best salsa ever! thanks for sharing the recipe and the chips. I'm going to use it with my last of the potager tomatoes and peppers.

Kelsey B. October 1, 2009 at 4:29 PM

This is fantastic! How do I get in touch w/ you? I need to email you something! :)

Amanda October 1, 2009 at 8:54 PM

What a fun video!! :) You know I bought an immersion blender months ago and STILL haven't used it for anything :-/ I usually make my salsa with fresh tomatoes, green onion, cilantro and a few other goodies, but it's cold. I bet this warm salsa is fabulous, thanks for the recipe!

Ellise Pierce October 2, 2009 at 1:10 AM

Karen: This salsa keeps for a week and some change in the fridge, I've found — but it rarely lasts that long. :)

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