Abuelo Mexican Restaurant's Salsa

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"I had this salsa when I was on vacation down in Myrtle Beach, SC a few years ago. It was awesome, and I always wished I could get the recipe to make it at home. I finally did and here it is to share with you! I love to add a good squeeze or two of lime to mine. Very good!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (127.5 g)
  • Calories 27.5
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 6 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.8 g
  • Protein - 1.2 g
  • Calcium - 15.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 40.9 mg
  • Thiamin - 0 mg

Step 1

Wash produce before using.

Step 2

Place a small saute pan on medium heat, and cook jalapeno and garlic until slightly charred.

Step 3

Add all vegetables to a food processor, and pulse to a coarse chop, adding the reserved juice from the tomatoes.

Step 4

Salt to taste.

Step 5

Chill.

Tips & Variations


No special items needed.

Related

ArleneG

We are big on Mexican, and this salsa is so delish! I used Taco scoops to dip. So good!

review by:
(26 Jul 2020)

Dippity Du Da Deb

Oh yum, this is so delicious! I got creative and made my own pita chips. A perfect dipper!

(10 Apr 2020)

Grambers

We love salsa and have finally found "The One"!

review by:
(27 Dec 2019)

Sheri

I added some lime juice into the mix. Tasted great using whole grain tortilla chips for dippers. Just enough heat for us removing the seeds!

review by:
(5 Oct 2019)

GrammiesGrub

Love this salsa! Made to have with some tortilla chips. Just the right amount of everything. Don't mess with this one. It's great as is! I made mine without the seeds in the peppers to keep the heat down. Saving to make again!

review by:
(28 Jul 2019)

MaryOnTheRidge

Love this salsa! Dipped chips and scoops and they were so good. Had it for the 4th of July cookout and the kids had it gone in no time. I too added in a few squeezes of lime.

review by:
(5 Jul 2018)