When I visited Texas a few years back (how has it been that long already?!), I got seriously schooled in Tex-Mex cuisine. And the bus driver to school? Lisa.
This salsa? Is amazing. I’d previously never made cooked salsa, always pico de gallo. This was a revelation. If you make it? You will pretty much want to eat it on everything. And you can!
Do yourself a favor and whip up a batch. You’ll be glad you did.
Do yourself a huge favor and double (at least) this recipe. You'll want a stash in your fridge! Gather Step by Step Nutrition WW PP 0; Calories 19; Fat trace; Cholesterol 0mg; Sodium 6.1mg; Carbs 4.3g; Fiber 1g; Protein trace. 
Notes:
Boil all jalapeno peppers. If you like a milder taste, when it comes to blending, start with only 1/2 a pepper, then add 1/2 a pepper until you get to the desired “hot-ness”. Also, not all jalapeno peppers are created equal. Depending on how long they have been sitting at your grocery store or how they were grown, they may be very mild or they may be very spicy.
Play around with this basic recipe. Sometimes I add more cilantro, some lime juice or additional garlic. It’s really up to you to make it the way YOU want it to taste.
Originally posted by Lisa
