Total Time
1hr 6mins
Prep 1 hr
Cook 6 mins

homemade salsa that tastes better than store bought

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Take the peppers and place them on a cooling rack on top of a cookie sheet.
  3. Roast the peppers in the oven for approx 3 minute then turn the peppers to assure the peppers get smoked all around.
  4. Once the peppers are roasted, I cut the stems off and I cut 3 peppers in half and remove the seeds and the membrane.
  5. Then put the peppers into a food processor/blender.
  6. Then add the garlic,onions, sugar, salt, cumin and the whole tomatoes.
  7. And then pulse until you have reached the desired consistency.
  8. Then pour into a bowl and add the rotel chile tomatoes.
  9. This recipe makes almost 3 quart So you may need to do this in a couple of different batches. Or just cut the recipe in half to make about a qt and a half. I make this much around the house cause it goes really fast.
  10. If you want it hotter, delete removing the seeds and membranes of the peppers.
  11. If you would like for it to be milder, use few peppers.
  12. If you prefer to have a smoother salsa, you can also pulse the chile tomatoes in the processor.
  13. The only cooking time to this is the time needed for roasting the peppers.

Reviews

(3)
Most Helpful

Great salsa! My jalapenos were nice and spicy, so I got a nice hot salsa. It does make a lot, even after I halved the recipe; plenty for a party! Thanks for sharing! Made for PAC Spring '14

Starrynews May 07, 2014

I loved this recipe and thought it was delicious. I served this salsa for my monthly poker party. My guests thought it had too much onion. And some didn't like cilantro. But they are all a bunch of LOSERS who owe me money because they suck at poker. Don't pay any attention them... I thought it was terrific but I agreed to go with the consensus. I liked it very much...

Pot Scrubber September 25, 2007

Thanks Chefron44 for answering my post on the boards asking for an enchilada sauce. I cut this recipe in half but followed the rest. The roasted jalapenos really added some flavor to this salsa. I used this to top some beef enchiladas and they really kicked up the flavor a notch. Thanks again! Roxygirl

Roxygirl in Colorado February 02, 2007

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