Best Salsa East of the Pecos

Actually, "Mom" was named Bob. He learned this from his Mom, Hazel who lived most of her life in Las Cruces New Mexico. He taught this recipe to me in Germany where it was very difficult to get good Mexican Food, so we made it ourselves and fed his two kids and their friends regularly. We were never out of Salsa in our house, and we fed a ton of chips and salsa to the droves of teenagers who descended upon us.


6 1/2 cup servings


1 28 oz can fire roasted tomatoes 2 cloves or more of fresh garlic 1 fresh jalapeno or 1 tablespoon sliced jalapeno or more. 1 small- medium onion. 1 can chopped green chiles 1 tablespoon fresh cilantro or 1 teaspoon dried 1 teaspoon ground cumin During high tomato season, we use fresh tomatoes and add salt to taste. They need to be peeled, and or fire roasted. The simple thing is use canned. Quick and Reliable.

Nutritional information

no fat, 1 g protein, 200 mg salt per batch.


Into the Cuisinart, put the jalapeno, the garlic, and the onion cut in quarters. If you use fresh cilantro, put it in at this time too. Pulse until it is chopped to your satisfaction. Add green Chiles. Pulse again. Then add the canned tomatoes. Pulse or process depending on how chunky you like your salsa. If you use canned tomatoes, this salsa will keep in the refrigerator about two weeks, if it doesn't disappear sooner. We use this in soups, Mexican food, or practically anything except Chocolate Cake.