Uncle John's Salsa

Makes 5 cups


32ozcan of diced tomatoes
1large yellow onion, diced
1Tbspblack pepper


  1. Remove seeds from jalapeño and chop it finely. Cut the bunch of cilantro in half, roughly separating the stalks from the leaves, and chop both separately.
  2. Add tomatoes, onions, cilantro stalks, jalapeño, salt, and pepper to a pot. Simmer for 30 minutes, stirring occasionally.
  3. Turn off heat. After salsa has cooled a bit (15-20 minutes) but is still slightly warm, stir in the chopped cilantro leaves. Store in the fridge.


This salsa was a staple in our house growing up—for a while my mom used to make a batch ever week. My mom often used pickled jalapeños for this recipe, which always worked great. But you can use any fresh chiles instead. This recipe only takes a few minutes to throw together, but produces salsa thats better than what you can buy in the store.