We lived in West Texas for 18 years and now live in NE Pennsylvania. Didn’t have to worry about Salsa in Texas as there was a Mexican restaurant on almost every corner. Not so in PA. I have been making my Salsa (Mexican Chili) from a good Mexican friend of ours now for 12 years with some adjustments, 1 large can of Furmano’s whole tomatoes, jalapenos, cumin, coriander, salt fresh cilantro (when we can get it), minced garlic, diced yellow onions, lemon and lime juice, and some other spices. Will have to say it is VERY good.Have had many people Rave about it who are transplants like myself from Texas and California.

Let’s chat about dicing jalapeno!  I always remove the seeds and ribs from my jalapeno’s, if you like your pico on the spicy side just leave some of those jalapeno ribs on.  Be aware that jalapenos contain oils that can burn your skin or eyes.  I am able to handle them with my bare hands, however, if you have sensitive skin you may want to wear gloves.  Be sure to thoroughly wash your hands after dicing your jalapenos before you touch your face or anything else!


Hi Mary Ann 🙂 We love cilantro, so I’ve never made this salsa without it. Most salsas actually have some cilantro in it, but if you hate the taste, you could substitute a bit of fresh parsley, or eliminate the cilantro altogether. I can’t guarantee the taste though, since my recipe uses cilantro as a big ingredient. The scoops method you mentioned sounds yummy!
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