La Norteña's Homemade Salsa

This recipe goes with Ranchero Sauce

Yield: 7 1/2 cups (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 8%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 5.1g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 125mg
  • Calcium: 12mg


  • 1 whole garlic head
  • 6 ripe tomatoes (about 2 1/2 pounds)
  • 6 jalapeño peppers
  • Cooking spray
  • 3 cups tomato juice
  • 1/4 cup fresh lime juice


  1. Preheat oven to 350°.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  3. Prepare grill or broiler.
  4. Place tomatoes and peppers on a grill rack or broiler pan coated with cooking spray; grill or broil for 15 minutes or until skins are blackened, turning occasionally. Peel tomatoes and peppers.
  5. Place half of garlic pulp, half of tomatoes, and half of peppers in a blender, and process until coarsely chopped. Pour garlic mixture into a bowl. Repeat procedure with remaining garlic pulp, tomatoes, and peppers. Stir tomato juice and lime juice into garlic mixture.
  6. Note: Serve remaining salsa with baked tortilla chips or over grilled fish.
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