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The Jenning’s Salsa

The Jenning’s Salsa

1 (28 oz) can whole plum tomatoes (Hunt’s)

1 (10 oz.) can rotel

1 tsp. garlic powder

1 tsp. seasoned salt

1 T. cilantro (finely chopped)

2 fresh jalapenos (seeded and chopped)

2 T. lime juice

1 T. parsley

Put in a blender or food processor and chop until desired consistency. Enjoy with tortilla chips!

 

Notes: This recipe came from our friend’s (the Jennings). It’s been their family favorite salsa recipe for awhile and it’s one of our favorites now too!

 

Photo credit: chili’s

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

2 Comments

  1. Sandra

    Do you use fresh cilantro? I have the dried version, as I find it goes bad quickly on me now that I have an empty nest.

    Reply
    • Derick & Jill

      Fresh cilantro is best. I found mine would go bad too when I bought the fresh stuff until I started freezing it. Now I’ve got it “fresh” when I need it! I usually wash it and chop it up soon after I get it, then I just keep it on the door of the fridge. Works great when it isn’t being used just to garnish a dish. I use frozen cilantro in my guacamole too….really in just about anything that calls for it! I do the same with my onions and peppers that I use for cooking…not if I’m gonna eat them raw though since it does make them a little soggy.

      Reply

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