Prep 15 mins
Cook 0 mins
Every Texan has their own salsa recipe. This one is my favorite. Note: Serrano peppers are super spicy little guys, so if you're not used to extra hot salsa, you might want to leave the serrano out.
- 4 cups tomatoes, peeled, chopped and drained (canned ones work great)
- 1 cup yellow onion, chopped
- 1⁄4 cup jalapeno pepper, chopped & seeded
- 1⁄4 cup serrano pepper, chopped & seeded
- 1⁄4 cup poblano pepper, chopped & seeded
- 3 garlic cloves, minced
- 1 tablespoon salt
- 1⁄4 cup sugar
- 1⁄4 cup white vinegar
- 1 (8 ounce) can tomato sauce
- 0.5 (12 ounce) can tomato paste
- Spray a skillet with cooking spray and heat it to moderately hot.
- Brown peppers, stirring darkened, then remove from heat.
- Place all ingredients except tomato paste in blender or food processor and pulse until well mixed and chunky or smooth as you like. Add tomato paste to thicken to desired consistency.
- Remove from processor and pour into hot skillet. Turn up heat, stir & cook 5-8 minutes.