Mexican jalapeño salsa with a kick

articles Food & Cuisine Recipes

Recipe submitted by: Bruce McKay = Salsa “Super Mex”

For each cup of salsa:

  • 3 large, pickled jalapeños (or 4 to 5 small pickled jalapeños )
  • 3 Tbsp. liquid from pickled jalapeños
  • 1/4 onion
  • 1 clove garlic
  • 1/2 Tomato
  • 1/2 tsp. seasoned salt
  • 1/2 C. water
  • 2 tsp. onion powder
  • 1 pinch sugar

In electric blender, blend to coarse puree.

Best if refrigerated for at least two days before serving.

Published or Updated on: January 1, 2006
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