Abuelo Mexican Restaurant's Salsa

Prep Time
Cook Time
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"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


  • 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


Tips & Variations

No special items needed.



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)


I made this using 1 pound fresh tomatoes that I died and tossed with the remaining ingredients. It tasted marvelous.

review by:
(29 Jun 2016)


Wowza!!!!! This salsa is SUPER GOOD that you could eat with a spoon and wish that it was soup. I used it as part of a Mexican dinner where we had it with chips as a starter and as a condiment with our Mexican Lasagna. My goodness, once you make this you won't want to touch jar salsa again. It's restaurant worthy. I followed it as written but added some lime zest and a bit of lime juice. Thank you AnnJMe for sharing a Keeper!

review by:
(28 Jun 2015)


This salsa was part of a mexican dinner I made and was fantastic with it. I tweaked some ingredients to my taste but otherwise made as is.

review by:
(17 Apr 2015)


With our short growing season here in Saskatchewan I love these recipes using canned tomatoes for home made Salsa during the off season. This was really good,far superior to any off the grocers shelf! Other than using parsley I made as posted using one larger sized jalapeno - I love cilantro which I snipped into my servings. A keeper!

review by:
(19 Feb 2014)