Tommy's Cinco De Mayo Salsa
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
ingredients
- 10 medium whole tomatoes
- 10 tomatillos
- 1 large white onion
- 10 large jalapeno peppers
- 8 large hot green chili peppers
- 6 medium pasilla hot peppers
- 32 ounces tomato sauce
- 4 large fresh garlic cloves
- 1⁄2 cup dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon new mexico chile powder
- 1 tablespoon onion powder
- 1 tablespoon sea salt
- 2 tablespoons kosher salt
directions
- Chop Tomatoes, Onion and place in a large kettle.
- Clean and deseed Jalapeno and chili Peppers,.
- Chop Pasilla Hot Peppers including seeds and dump in kettle.
- Add Tomato Sauce, finely chopped garlic and remainder of ingredients into kettle.
- Fold and stir all together and bring to a slow boil on medium heat until onions and peppers are tender (Stir frequently).
- Puree with a immersion blender until an applesauce consistency.
- Lower heat to a slow simmer, stir frequently for 1 ½ hours.
- Let cool, serve with your choice chips. Use as a topping for many different Mexican dishes.
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Reviews
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There is no way I'd have made this for myself ~ Way, way too hot for my insides! However, as soon as I saw the recipe, I knew it'd be just the right thing as a gift for some friends of mine, whose heritage comes from 'South of the Border, Down Mexico Way!' And, I was right ~ THEY LOVED IT & insisted on a copy of the recipe! Sorry I didn't taste it, but according to my friends, you deserve all the stars I can give you!