Serves: 7 1/2 cups | Prep: 10 min | Chill: 24 hr | Ready: 24 hr
1 28oz. can whole peeled tomatoes
1 28 oz. can Contadina crushed
1 T. minced garlic
1 T. salt
Ted Gonzales was the dear man that
began El Conquistador. Leroy and I
have dined there with family and
friends for over 45 years. He had
such a giving heart and never minded
sharing trade secrets with his loyal
customers. We knew how to make the
salsa, but his big smile is the reason
we continued to come into the
Leroy still uses Ted’s exact salsa
recipe all the time. When he tries
to change it up, we all call him on it.
Slice jalapeño into quarters. Place in food processor with salt, garlic, and juice from can of whole peeled tomatoes. Process until there is a smooth texture with no chunks remaining.
Add whole peeled tomatoes and pulse blend until consistency is what you like.
Add entire can of crushed tomatoes and gently pulse blend a few times until mixed.
You can serve this salsa immediately but it is better chilled overnight and served the next day.