La Mex Salsa
A nostalgic copycat salsa that brings back the classic La Mex flavor with tender tomatoes mild heat and simple seasoning.
Servings: 4 servings
Calories: 53kcal
Ingredients
- 1 can cooked peeled tomatoes 14.5 oz drained reserve the juice
- 3 tbsp finely chopped jalapeño seeds and pith removed about 1 small to medium pepper
- 1 tbsp yellow or white onion finely chopped
- Pinch Mexican oregano
- 1 tsp chopped cilantro
- 1/8 tsp garlic granules or garlic powder
- Salt to taste
- 1 tbsp oil
Instructions
- Drain the tomatoes and reserve the juice
- Pulse the tomatoes in a food processor or chop by hand and set aside
- Warm the oil in a frying pan over low heat
- Add the jalapeño and onion and cook until just tender
- Add the tomatoes oregano cilantro garlic and salt
- Cook over low heat for about 3 minutes
- Taste using a chip and adjust salt as needed
- Add reserved tomato juice a little at a time if a thinner salsa is desired
- Serve warm or chill until ready to use
Video
Notes
- This salsa thickens slightly as it cools
- Adjust jalapeño or oregano to taste depending on heat preference
Nutrition
Serving: 1 Serving | Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 147mg | Potassium: 226mg | Fiber: 1g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 1mg