Four-Alarm Red Salsa

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I got this from a past issue of Cooking Light Magazine (about 10 years ago). I have never tasted it because I cannot handle hot salsa, but everyone else that ate it said it is good!

Ingredients Nutrition


  1. Add boiling water to chilies; let stand 30 minutes; drain and remove seeds.
  2. Combine chilies, onions, water, Tomatillos, oregano, cumin, and salt in a medium sauce pan.
  3. Place over medium-high heat and bring to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. Remove from heat and cool for 15 minutes.
  6. Place mixture in a blender.
  7. Process until blended but still chunky
  8. Add tomato sauce and pulse a couple more times to mix but not over-process the salsa.
  9. *optional: Chop up a whole jalapeno and mix into salsa if you prefer more heat *.

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