When it comes to salsa, there are endless variations. These salsas are spicy and can be spicier based on the type of chile or the number of jalapenos. I make large batches and freeze what I don’t need in pint or quart zip-locs.
If you would like to share your favorite salsa recipe, please do so in the comments field below.
- 4 Tomatoes, chopped
- 1 medium onion, chopped
- 6 green chile, roasted, peeled, and chopped (choose variety based on heat preference)
- 1 teaspoon vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon oregano or 1 teaspoon coriander (optional)
- 10 jalapenos
- 1 yellow/white onion
- Garlic (2 cloves, powder or chopped)
- 16 ounces whole peeled tomatoes or 4 large tomatoes or 6-8 Roma tomatoes
- Cilantro to taste
- Cumin/Mexican oregano
- Sea salt to taste
Makes approximately 2 quarts.
Step 2: Boil jalapenos an onions in medium pot for 10-15 minutes. The jalapenos should be soft, but firm…not squishy. Strain, but set aside some of the water in case you need to thin the salsa a bit later.
Step 3: Blend/food process jalapenos and onions, with garlic and canned tomatoes (or steamed, diced, fresh tomatoes) to thicken consistency. Short bursts in blender or food processor to avoid making the salsa too thin. Alternately, for a chunkier consistency, blend the jalapenos and garlic and add the tomatoes and chopped onion later.
Step 4: Add chopped cilantro, sea salt, pepper, cumin or oregano to taste. I prefer oregano.
OPTIONAL: Add avocado and lemon for more of a pico de gallo texture
Please leave your recipe modifications, or any questions that you may have, in the comments.