HereWeGoAgain
Diamond Member
Got this one from my best buddy who got it from a guy at work.
We've been making it for years now and it beats any store bought Salsa hands down.
The only thing close is Pappasito's salsa.
Keep in mind this makes a lot of Salsa!!! Be prepared to half the recipe or give some away.
3/4 cup veg. oil
3/4 cup white vinegar.
4 Tbsp salt...we cut that in half.
4 Tbsp Accent
2 cloves minced garlic....we always add two more.
Put all of these ingredients in a large pot and heat to just below boiling.
Next is the veggies.
2 White onions cut in 1/8's
1 gallon whole peeled tomatoes = 4 thirty 32 ounce cans. Be sure and use San Marzano Tomatoes. Cento is a good brand.
1 1/2 lbs of Jalapenos.....or less if you're not into heat.
2 bunches of Cilantro.
At this point all of your top ingredients are in the pot just below boiling.
Put say 1/3 or so of your tomatoes in a large blender along with some of your onions,cilantro and Japs.
You'll need to make sure you separate the ingredients enough so they can move in the blender. You dont want to make them into a puree you just want them cut up.
The pulse button works best and you shouldnt need to hold it down for more than a few seconds. Use a wooden spoon to push the chunks to the bottom and pulse a few more times. You want your pieces to be about 1/8 of an inch.
You'll need to empty the blender into the pot several times unless you half the recipe.
At this point you're pretty much done. Bring all of the ingredients in the pot to just below boiling again.
You can have this salsa warm or cold. I prefer it to be a little warm myself.
Edit: Be sure and drain the tomatoes.
We've been making it for years now and it beats any store bought Salsa hands down.
The only thing close is Pappasito's salsa.
Keep in mind this makes a lot of Salsa!!! Be prepared to half the recipe or give some away.
3/4 cup veg. oil
3/4 cup white vinegar.
4 Tbsp salt...we cut that in half.
4 Tbsp Accent
2 cloves minced garlic....we always add two more.
Put all of these ingredients in a large pot and heat to just below boiling.
Next is the veggies.
2 White onions cut in 1/8's
1 gallon whole peeled tomatoes = 4 thirty 32 ounce cans. Be sure and use San Marzano Tomatoes. Cento is a good brand.
1 1/2 lbs of Jalapenos.....or less if you're not into heat.
2 bunches of Cilantro.
At this point all of your top ingredients are in the pot just below boiling.
Put say 1/3 or so of your tomatoes in a large blender along with some of your onions,cilantro and Japs.
You'll need to make sure you separate the ingredients enough so they can move in the blender. You dont want to make them into a puree you just want them cut up.
The pulse button works best and you shouldnt need to hold it down for more than a few seconds. Use a wooden spoon to push the chunks to the bottom and pulse a few more times. You want your pieces to be about 1/8 of an inch.
You'll need to empty the blender into the pot several times unless you half the recipe.
At this point you're pretty much done. Bring all of the ingredients in the pot to just below boiling again.
You can have this salsa warm or cold. I prefer it to be a little warm myself.
Edit: Be sure and drain the tomatoes.
Last edited:
