Recipe by Tommy's
A salsa with a lively flavor, easy to make. I have tried producing many varieties of salsa, but with a few hints from and elderly Mexican Women this one came out great. My neighbor walked in and stated, "Your house smells delicious". Do not let the list of ingredients sway your decision to try this recipe. Chopping is therapeutic and the results are amazing. Freezes well.
Top Review by Sydney Mike
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!
- 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 See How It's Made
- 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.