This salsa recipe is our attempt at recreating the salsa from Lala’s Cafe in Mirando City, one of our family’s all-time favorite restaurants. It makes a big batch. I usually half this recipe for myself. You can make the salsa milder by removing the pepper seeds. Likewise, to add heat, leave the seeds in. Either way, it’ll taste great!
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Ingredients
- 2 Jalapeños chopped, with seeds
- 2 Jalapeños chopped, without seeds
- 1 bunch Cilantro
- 2 cans Rotel
- 2 cans tomatoes 15 oz cans
- 1-2 Tbsps chicken boullion
- ~1/4 cup vinegar white or apple cider
- 1/2 small onion chopped
Ingredients
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Instructions
- Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
- Add the Rotel, tomatoes, boullion, vinegar, and onion into the blender and blend until it becomes a liquid consistency.
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