My Salsa

READY IN: 20mins
Recipe by riffraff

I like the taste of the roasted peppers. We like ours super hot so we leave in most of the seeds. All the chopping can be done by hand, that's how I usually do it so it looks more like a homemade salsa. The amount of tomato juice from the canned tomatoes you used will determine how think the final salsa will be.

Top Review by Sooz Cooks

Although I have my own salsa recipes, I wanted to try this because of the roasted peppers. I don't have a cast iron skillet so I roasted my peppers on the grill. When I made the salsa I was a bit afraid of how spicy it might be with 4 peppers and 28 oz of tomatoes as we like our salsa medium minus. So I only put one of each pepper in the food processor and I am glad I did because with 2 peppers this salsa was definitely medium heat. We also like our salsa blended instead of chopped, and since riffraff gave that option in her recipe that's how I made it. I also added an extra 1/2 teaspoon of salt because we like our salsa a little salty. My husband said he LOVED this stuff, and that is not something he EVER says.... and everyone else really liked it too. I was afraid of so much garlic but didn't need to be. I can't believe how much difference roasting the peppers makes to the salsa. This is an EXCELLENT recipe and really easy to make, and even if I make my own salsa next time I will roast the peppers.

Ingredients Nutrition

  • 2 jalapeno peppers
  • 2 serrano peppers
  • 2 (14 ounce) cans whole tomatoes
  • 1 medium-size white onion, roughly chopped
  • 5 -10 cloves garlic, roughly chopped
  • 12 teaspoon salt
  • 14 teaspoon cumin
  • 14 cup chopped cilantro


  1. Blacken peppers in a dry cast iron skillet.
  2. While roasting the peppers, process half of the tomatoes in a blender or food proceesor to desired chunkiness and pour into bowl.
  3. After peppers are blackened, remove stems, seeds and skins (leave some seeds for added heat).
  4. Do not rinse as some of the burnt flavor is desirable.
  5. Process the peppers along with the remaining tomatoes, onion and garlic in blender or food processor.
  6. Add to previously processed tomatoes and stir in cumin.
  7. Keeps in refrigerator for about 2 to 3 weeks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a