Recipe courtesy of Tim LaFuente
Episode: Eat the Heat
15 min
15 min
about 2 cups


  • 3 Roma tomatoes
  • 3 jalapeno peppers
  • 2 serrano peppers
  • 1/2 cup unpacked cilantro
  • 1/2 lime, juiced
  • 2 teaspoons white vinegar
  • 1 large clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved


Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.

Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.

Pour salsa into a bowl and serve with tortilla chips.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Chilean Salsa for BBQ: Pebre

Recipe courtesy of Richard Visconte

Slow Cooker Shredded Pork

Recipe courtesy of Kelsey Nixon

Salsa Verde

Recipe courtesy of Porch Light Latin Kitchen

Fresh Salsa

Recipe courtesy of Emeril Lagasse

Rajas Salsa

Recipe courtesy of Linda Hacker

Scoville Salsa

Sunday Salsa

Recipe courtesy of The Box Street Social

Bobby's Fresh Salsa

Recipe courtesy of Bobby Deen

Ground Flag Salsa

Recipe courtesy of Cooking Channel


So Much Pretty Food Here