Vangie's Salsa


This is the recipe I ALWAYS make! Pot luck? This is what I’m bringing. Come to my house? This is what I’m making for an appetizer. I even used this recipe in my demonstrative speech in speech class. In 7th grade. That’s how long I’ve been making this salsa! 


CONFESSION! This isn’t actually my recipe. People have been calling this “my” salsa for years but I’m finally admitting the truth. I actually got this recipe from a PRECIOUS family friend who I have known literally my whole life. I haven’t seen the actual typed up recipe in years so I make it from memory. Here’s what she said about the recipe and how she formulated it, “Basically, it's my mom's recipe for good old chile on a molcajete, except that I had to step back on the amount of jalapeño and add way more tomato to make it a salsa instead of chile. The chile is used on food, all food, from eggs to meat, beans and rice, everything, every meal.  Salsa, well is salsa!!!”

I might use a little more or a little less of a specific ingredient than she does, but really, I just throw the amounts in the blender until it looks right. I did measure this time so I could share with y’all how much I use! 


A quick note: fresh cilantro works BEST. If I don’t have fresh cilantro I don’t even make it. Get the fresh! It makes a huge difference. When I buy my cilantro, I wash it right when I get home and put it in a mason jar or regular ole drinking glass with water. Then by the time I need to use it, it’s dry and easy to manipulate. I spent too many years wiping wet cilantro off my fingers. It also keeps it fresh much longer!


For this salsa, start with one large garlic clove in the blender. The easiest way to peel a garlic clove is the crush it with the side of your knife. Then the peel comes right off.


Wash and roughly chop green onions. I usually just cut them in three large pieces.


Next, add cilantro.


Then cumin and jalapenos. Whole pickled jalapenos are best, but are hard to find. So, I often use canned slices and use more of them. If you are more sensitive to spice, use less. If you like your salsa SPICY HOT, add more. 


Finally, add your canned PLAIN diced tomatoes. Make sure your tomatoes don’t have any added flavors or ingredients. It is important that you add the tomatoes last! It doesn’t blend correctly if you don’t. 

Blend to your liking. I like my salsa smooth so I blend it quite a bit. You can keep it chunky if that’s what you prefer. After blending, add your salt and do a quick blend to mix it. When I serve this I make this a few hours ahead of time and chill in the refrigerator. It gives the flavors more time to marinate. 


I like to serve these with Siete chips but I didn’t have any on hand. I also like Tostitos lime chips with this salsa! They are so good. This time I served it with Tostitos bite size chips, which are another favorite of mine. Enjoy this salsa! 

print recipe
Vangie's Salsa
  • one clove garlic
  • 3-4 chopped green onions
  • 1/2 cup fresh cilantro
  • 1 tsp cumin
  • 8-12 slices or 3 whole pickled canned jalapeños
  • 2 cans diced tomatoes
  • 1/2 tsp sea salt
Put all ingredients but salt in the blender. Make sure to add tomatoes last. Blend to your liking. Add salt. Refrigerate. Serve with chips.
Prep time: Cook time: Total time: Yield: