May 5, 2009

Salsa de Mayo

Salsa de Mayo
Photo by Tai's Captures / Unsplash

This is a basic salsa recipe based on Chili’s famous salsa.


  • 2 14.5 oz cans of tomatoes & green chilis
  • 2 14.5 oz cans of whole tomatoes (plus the juice!)
  • 3 to 5 jalapeno peppers, seeded (reserve the seeds)
  • 1/2 cup of onion (yellow or white)
  • 4 to 5 cloves of garlic
  • 2 teaspoons of cumin
  • 1/2 to 1 teaspoon of honey
  • Salt to taste


  1. In a food processor blend the onion, garlic, and jalapenos for just a bit. You don’t want to process them too much. Just until they are “chopped.”
  2. Add all the cans of tomatoes, along with the salt, honey, and cumin to the food processor.
  3. Process until well-blended, but do not puree.
  4. Add reserved jalapeno seeds TO TASTE! Not too many… they are HOT!
  5. Salt to taste.
  6. Chill in fridge for and hour or two (this is not absolutely necessary, but it does allow the flavors to come together nicely).