Ron’s Tex-Mex Style Chunky Red Salsa

Here’s an old recipe of mine for Tex-Mex Style Chunky Red Salsa. I developed this one several years ago, and it’s still a favorite with our family.


  • 32-ounce can of peeled, whole tomatoes
  • Optional: small can of tomato sauce, if you prefer a more runny salsa
  • One medium onion, finely chopped
  • 10 sprigs cilantro, finely chopped
  • 1-2 Serrano or Jalapeño chiles, finely chopped
  • 1/4 tsp ground black pepper, to taste
  • 1/4 tsp salt, to taste
  • 1/4 tsp sugar, to taste (use to cut the sour taste of the tomatoes)
  • 1/2 tsp ground cumin
  • 1/2 tsp McCormick Chili Powder


  1. Chop up the veggies according to the Ingredients list above.
  2. Combine the tomatoes and their juice, along with the veggies, in a blender or food processor. Carefully pulse the blender or food processor with very short pulses until the salsa is of the desired consistency.
  3. Pour the contents into a large bowl. Add the seasoning and stir, adjusting for taste.
  4. Optional: If you like your salsa served warm, microwave on high for around one to two minutes, stir thoroughly, microwave again for one to two minutes, and stir again.
  5. Serve with your favorate brand of quality restaurant style corn chips.

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