- 1 (28 ounce) can crushed tomatoes
- 10 slices pickled jalapeno peppers with juice, or to taste
- 10 cilantro leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.
04/05/2018
recipepes.com
Authentic Mexican Restaurant Style Salsa, recipe
PT15M
PT1H
5
455 calories