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    You are in: Home / Recipes / Salsa of the Gods Recipe
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    Salsa of the Gods

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Melly K's Note:

    My husband came up with the recipe after years of experimenting. It's best when you use all fresh vegetables from the local farmer's market. This salsa has quite a bit of heat---to reduce, the heat, leave out the habaneros.

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    Units: US | Metric


    1. 1
      Chop all ingredients except for the peppers and put them in a very large stockpot to boil.
    2. 2
      Roast all peppers (except for habaneros) in the oven until the skin bubbles (some may be black). Drop the peppers in cold water and peel the skin off. Process all the peppers including habaneros (and the onion if desired) in the food processor until very fine. *warning----do not touch the peppers after processing---the oil sticks to your fingers and burns very badly! Use a spoon and add to the salsa.
    3. 3
      Boil about half an hour (until the tomatoes cook down) and pour into a large bowl and refrigerate before eating. Serve with lots of tortilla chips and prepare to be addicted! It also goes well in all mexican dishes. You can also add it to some velveeta for queso dip. Freezes well.

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    Nutritional Facts for Salsa of the Gods

    Serving Size: 1 (131 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 48.8
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 948.7 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 2.8 g
    Sugars 6.4 g
    Protein 2.5 g

    The following items or measurements are not included:


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