Salsa

Total Time:
47 min
Prep:
20 min
Inactive:
12 min
Cook:
15 min

Yield:
4 to 6 sersvings

Ingredients
  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
  • 1 red bell pepper, fine dice
  • 1/2 red onion, fine chopped
  • 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Chili powder, salt, and pepper, to taste
  • Fresh scallions, cilantro or parsley, to taste
Directions
Watch how to make this recipe

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.

Serve with tortilla chips.


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4.4 81
Not sure how it's 47 minutes. I get the 20minute prep, then add 12 hour Inactive in the fridge, there is no cook. Please proofread these. item not reviewed by moderator and published
Excellent salsa. I used 1 serrano as well as the 4 jalapenos because my market did not have dried anchos. This was my first time roasting peppers and the veg strainer was a great tip. Do not skip this step as it definitely added a different layer of flavor. We used it on our homemade tamales, on top our black beans and as dip for tortilla chips. Very versatile. Thanks Alton item not reviewed by moderator and published
Ugh, why does everyone think Jalapenos need to be in salsa? Try some Serrano peppers with a clove of fresh garlic, and always use lime juice and cilantro, chopped tomato, salt and pepper. Done. Courtesy of San Diego, your welcome. item not reviewed by moderator and published
Roasted jalapenos is essential. I got a bunch from a BBQ on Cinco de Mayo, and it makes such a difference. I am not big on spicy stuff, but I am putting these things in everything just to get the smoke flavor. It is fantastic. item not reviewed by moderator and published
Excellent! I skipped the anchos and reduced the jalapeños. Lovely blend of flavors. A salsa I can make from ingredients I keep on hand. item not reviewed by moderator and published
Next time add pablano peppers then it's a 5 star item not reviewed by moderator and published
I first tried this recipe two months ago. I made it per instructions, no modifications. Those dried chilis are fantastic and change the taste of the salsa until about the third day. I had about 32 roma tomatoes on hand a week later, so I multiplied this recipe by 5 and sent three quarts of it with a car full of young men on the way to Wakarusa Music Festival. They live on the edge (ha, so I added three hotter peppers with the jalapenos, plus it was requested to chili powder it up. The report is that it didn't last 24 hours, all that salsa, and the red bell peppers were noted as a nice touch not usually found in salsa. Good review, boys. item not reviewed by moderator and published
This is fantastic. We didn't find it too spicy, but I also did not add the dry ancho chilis (simply didn't have any on hand. The flavor is wonderful and I left out the chili powder as it just didn't need it in my opinion. Super tasty! item not reviewed by moderator and published
I needed this recipe for a quick gathering so I didn't roast the jalapenos, nor did i use a red or ancho chile pepper. Salsa was still quite tasty and everyone really enjoyed it. item not reviewed by moderator and published
Amazing! We blend it in food processor. item not reviewed by moderator and published
SO FLAVORFUL!! YUM!! I had it with chips, and now I'm having it on my tacos! DeeeLISH!!!! I only used 'one' jalapeno because I get heart burn and can't have anything too spicy. One jalapeno still gave it a good 'kick'. :- I love all the fresh flavors! I used my food processor for everything and it saved a lot of time. I roasted my own chili's and jalapenos and bell pepper, but next time I'm buying the chili's without the skin. That was a pain in the keester trying to peel the skin off. LOL item not reviewed by moderator and published
Absolutely delish!!!! I did only use half the amount of chilies because my kids don't like things too spicy. And my prep abilities are pretty amature so it took me a bit longer than 20 minutes to chop everything. I may use the food processer next time. Will definitly use this recipe again and again! item not reviewed by moderator and published
I thought this salsa recipe was one of the best I've ever had! It is quite spicy so the next time I make it I will adjust the amount of peppers I use. The salsa has such a fresh taste to it and it added so much life to my tacos. This will definitely be added to my recipe archives. Thanks Alton! item not reviewed by moderator and published
Very good recipe. I put everything into a food processor, and it turned out great! item not reviewed by moderator and published
I just made this salsa for the first time. It was pretty good! I wouldn't go so far as to say it's the best salsa I've ever made, but it's better than some of the other homemade salsas I've made. I made mine in the food processor to give it a runnier consistency. I also ended up adding some tomato sauce and cumin to make it saucier and smokier. I'm not sure what to make of the red bell pepper. It certainly adds a distinctive flavor, though I'm not 100% certain that it's needed. Still, I'd probably make this again. item not reviewed by moderator and published
Extremely flavorful and chunky! Its very spicy with the larger than normal chunks of jalapeno, so I personally diced them a little smaller. Overall it was delicious! item not reviewed by moderator and published
This Salsa is very tasty! I've tweeked it a little bit by adding a little cumin and corriander. item not reviewed by moderator and published
I've been making this recipe weekly for quite awhile and it is delicious! I've tweaked it many times, adding more roasted peppers, fine diced serrano chile, yellow and orange peppers, Worcester sauce, liquid smoke etc. I've shared it with friends and I get bugged to make more all the time. Perhaps I'll start marketing it... lol. Cheers to Alton and the Network! item not reviewed by moderator and published
This salsa is AWESOME!!! I just finished making it, and it tastes great. It is well worth the time to make it. The flavors of all the ingredients really blend together to make a fantastic salsa. I will definitely make it again. item not reviewed by moderator and published
Takes a little time to make - but TAKE THE TIME. Hands down the best tasting salsa I have ever had. Rave reviews from guests - disappeared in flash..yumtastic!! Has been added to my family "favorites" recipe binder -and only the best make that cut. You rock Alton!!! item not reviewed by moderator and published
I love this recipe. Is it safe to can this salsa? item not reviewed by moderator and published
Helpfull. just thought I'd match my recipe with the mighty Alton's. Almost identical. That makes me happy cuz alton is waaay smarter than me item not reviewed by moderator and published
A little time-consuming to prepare, but worth it. Definitely prepare ahead to blend flavors, plus it's juicier in time. Made it for a party - BIG HIT! item not reviewed by moderator and published
tasty tasty!! i just made a batch tonight before my husband's poker party tomorrow so the flavors could meld together overnight... although tasting has turned to excessive eating, and im thinking i'm now going to have to make another batch so we have enough for the guys. delicious, thanks alton :) item not reviewed by moderator and published
This is a 10. Great salsa!! item not reviewed by moderator and published
The blend of flavors makes this very tasty. item not reviewed by moderator and published
I don't get all the low ratings because the recipe is "not authentic". Just because you are used to eating canned tomato sauce in the cheesy Americanized restaurants does not mean it is not authentic. There are many different styles of salsa around from Caribbean to Latin to Mexican & Tex Mex. Just because it is not what you are used to don't give it a bad review. From the looks of the reviews, most did not even try making it before they marked it poorly. Alton, great salsa! item not reviewed by moderator and published
too spicy item not reviewed by moderator and published
Non-traditional but excellent. Most of it was wolfed down within an hour of it being made. I'll have to beat them away with a stick to let it infuse in the fridge next time. Time in the fridge is important since it only gets better. item not reviewed by moderator and published
Absolutely loved it. The ancho chilies were the key ingredient! item not reviewed by moderator and published
Not bad but kind of odd. Good salsa is much simpler. All it needs is tomato, garlic, onion, jalapeno, cilantro, lime and salt. Maybe some ground black pepper and a dash of oil and that's it. Red bell pepper and ancho are completely unnecessary. item not reviewed by moderator and published
Tasty combination, but not at all authentic. item not reviewed by moderator and published
We love this salsa and I can't wait to make it again now that the veggies are in season. I do however, wish it would have been mentioned whether this could be canned or not. Does anyone knows if it is safe to can as-is? item not reviewed by moderator and published
I accept Alton as my hero and personal Savior :) item not reviewed by moderator and published
are you kidding, no way, red bell peper??? i dont think so! come to L.A. and i teach you how. item not reviewed by moderator and published
This is a terrific salsa recipe! And I love the idea of using the steamer as a pepper roaster - I have a cheapie devoted to this function now, and it works perfectly every time. The people who encountered problems may have been using better quality products with parts that cannot stand up to higher than boiling temperature heats, but the dollar store product works great. item not reviewed by moderator and published
One of the best recipes I've tried! www.salsaguys.com item not reviewed by moderator and published
Amazing! item not reviewed by moderator and published
I usually make my own salsa. I decided to use some of Alton's techniques in my recipe and it turned out great. The mixture of flavors was amazing - roasting one of the jalape?os made a big difference. item not reviewed by moderator and published
remember to remove them before starting... otherwise you'll have to wait a while (even with repeated washing) to get the sting out of your hands after all that chopping! item not reviewed by moderator and published
I made this up for my parents one night in conjunction with the 'Super Nachos' recipe.. Rachel Ray I think? Turned out amazing even when both my parents are northerners with very delicate palates, they had nothing but rave reviews. I'm excited to try it again now that I have tracked down the hard to find ingredients for AB's chile powder... La Chinata smoked sweet paprika and cascabel chile's are crazy hard to find. Definitely cut out the membranes of all peppers used if you're serving to the hot food challenged crowd and snip up the ancho as finely as you can. If they can't see it, it's not as hot.. placebo effect. item not reviewed by moderator and published
I botched the recipe (I do that a lot). It's my first time using parsley and celantro so I added about 4 sprigs or so of each. Maybe I also added to much red onion. And I removed all the tomato seeds. It was nasty. I didn't put them in the processor so a lot of it was all there. The taste was over powering. So I though about it. Maybe I can't use this as a salsa. But there is no reason not to use it for something else (I'm poor, I don't waste food). So I chucked some butter on a frying pan and cooked it up. Then I got some eggs and made an amlet. This didn't improve anyting. But I wasn't going to give up yet. So I chucked in some Worcestershire sauce. The sauce pretty much neutralized all the nastyness. I was left with a really good amlet. item not reviewed by moderator and published
DO NOT place an OXO steamer insert onto the stove top, there is some sort of metal with a low melting point in the center hole and it will bubble out and destroy your steamer the salsa was pretty good item not reviewed by moderator and published
I love fresh Salsa and this is the best recipe I have ever tried! Reminds me of the, now defunct, mexican restaurant chain Chi Chi's fresh salsa. item not reviewed by moderator and published
This was my second try at salsa and it turned out great! At least until I decided to cold pack it. I made individual batches of this recipe and then put it in the pint jars and cold packed it to preserve it. My question is why did it change the taste of the salsa? It was great before sealing the jars but it has a tart taste after canning. I would love some ideas to keep this from happening in the future. item not reviewed by moderator and published
I'm always looking for hot and spicy recipes. This one did not disappoint. Alton rocks! item not reviewed by moderator and published
Much better than anything you buy, and I got a thumbs up from my Mexican friends...as well as from some other picky salsa fans! Thanks Alton! item not reviewed by moderator and published
Decent salsa with a good flavor. I like it just fine but haven't gotten the most honest endorsements from people I've served it too. item not reviewed by moderator and published
If you have never made homemade salsa before, this is a good place to start. Salsa is very good but makes a huge batch. Cut it down or serve to a large croud before it goes bad. item not reviewed by moderator and published
This is some of the best salsa my co-workers have ever tasted have made it 3 times now and just keeps getting better. item not reviewed by moderator and published
Had a great flavor, but wasn't hot enough. I did make a couple of changes: I couldn't find ancho chiles in my store, so I substituted hot green chiles and I used the 4 jalapenos straight up. I also added a habanero pepper just to boost the strength. For whatever reason, on a heat factor of 1 to 10, it came out like a 2. I'll have to try this again with the right ingredients I guess. Other than that, still very tasty. item not reviewed by moderator and published
Very good salsa but not worth all the slicing and dicing. item not reviewed by moderator and published
First of all, Jalape?os are gringo chiles with a rather nasty flavor. If you want a good chile, use a couple of Serrano peppers instead. Much better flavor, but a bit hotter than the Jalapeno, so take that into account, especially when deciding whether or not to remove the seeds. item not reviewed by moderator and published
My first attempt at homemade salsa (for a Cinco de Mayo party) was a smashing success. I opted for 1 minced jalepeno and 1 roasted jalepeno and left out the ancho chile and the chili powder (I was out- I may have tossed in some cayenne, but I can't remember now). I don't know that I roasted the jalepeno properly, as I don't have the kind of stove Alton has, but I used the broiler. Everyone LOVED the salsa. It had a good bit of kick, although not too hot for the weenies of our bunch. Even the heat-lovers raved about the flavor. For those who feel this doesn't have enough tomato flavor, think about the size of the tomatoes you use. I bought what was available and they were the biggest roma tomatoes I've ever seen- and I had plenty of tomato-y goodness. Thanks Alton, I think this will be one of my standing party dishes. item not reviewed by moderator and published
very good & really easy item not reviewed by moderator and published
The best thing about this recipe is the kind of heat it contains. It is a heat that you don't immediately register as being high. My first impression on my first bite was, "Yes! I successfully made my first real salsa." Then I thought, "I prefer a more tomato-ey (in the deep direction of sundried tomatoes or tomato paste, not raw tomatoes) flavor." But then I noticed a wonderful heat creeping up that outweighed whatever I thought was missing. Yes, I may alter this a little to achieve more of what I do want. But I will include his same chilis in future variations. This is a great level of heat that goes from mild to medium. And it is not an acid hot like a store-bought super hot. The flavor will grow on you. The more you eat it, the more you will like it. One thing I did differently. I have neither a gas range nor the apparatus he had for the oven. I roasted my jalapenos on a cookie sheet under the broiler and it worked nicely. It took about a half hour. Don't forget to turn them! item not reviewed by moderator and published
I was looking for a good salsa recipe. Good eats indeed :) item not reviewed by moderator and published
I've made this recipie, more or less exactly as described, on 4 occasions for partys. Everybody seems to enjoy it. Its not too for the people that done appreciate the spicy, but lively enough for people with mreo adventurous tastes. Cutting out the Chili membranes as described in the show really cut back the heat while retaining good flavors. I think the time estimates are a little optimistic, it takes me about a hour to get a batch in the bowl. I found the flavor peeks with about 8 or 12 hours of rest. Less than that it still tastes good, but the flavors aren't well melded. More than 24 hours and it looses the fresh tomato tastes. its still Good Eats but not as good as it was. item not reviewed by moderator and published
The first time I made the salsa, I used only 2 chopped jalopenos. I didn't want it to be too hot but even though it tasted good, it wasn't hot enough. Got more jalopenos and dry ancho chiles this time and wow it is so much better! WTG AB! item not reviewed by moderator and published
I made this the other day for a party and everyone asked for the recipe. This is a hit for sure. item not reviewed by moderator and published
This a great recipe for a basic salsa and, you can mix it up the way you like it. Not hot, hot, in-between, or REALLY hot by adding a habenaro or 2! GOOD EATS INDEED! item not reviewed by moderator and published
Great Recipe, easy with great taste. You can't beat that item not reviewed by moderator and published
It was good salsa, but it was also quite a bit of work to make. Good practice for knife skills, though. DON'T USE WHITE ONION! I substituted white onion because that was what I had on hand. It almost ruined the batch. The onion completely overpowered the salsa. I still ate a ton of it, despite the strong onion flavor -- it was so good it almost made up for my blunder. I am definitely making this again, and with red onion like the recipe calls for! Not as tomatoey as I'm used to. I may add more tomatoes next time. item not reviewed by moderator and published
I make this using the recipe as a basic guideline and i tweek it a little every time. I think this beats anything you can find in a jar and it is better than most Mexican places too. item not reviewed by moderator and published
I like the fact that this is simple and the flavor is great. I feel Roma tomatoes were a good choice. Also, I liked the flexability for one's own taste. However, could have been a little hotter. item not reviewed by moderator and published
This salsa can be as chunky or as loose as you like it. I puree half the tomatoes in a food processor and chop the rest. That's what makes this recipe so great- the versatility. You can add or subtract just about any item to tweak it to your palate. I made a big batch of this with some warm tortilla chips. My husband and I gobbled up so much, it became our dinner! item not reviewed by moderator and published
The entire family enjoyed. item not reviewed by moderator and published
This is better than any "homemade" salsa I've ever purchased! For best results, let it sit for at least 24 hours and you patience will be well rewarded! item not reviewed by moderator and published
Best salsa I've made so far and it gets great reviews at parties. Especially good for garlic lovers. and I think the red peppers are a great touch. Always make extra for yourself as it disappears quick. item not reviewed by moderator and published
This salsa was excellent, but gone far too soon. Great flavor, wonderfully fresh. It would also be good if some of the salsa were blended and then added back to the rest, to give it a less chunky texture, though it was good as is. item not reviewed by moderator and published
Thanks to this recipe I will never be able to buy salsa again. No store bought salsa will ever compare. item not reviewed by moderator and published
I used this recipe when a salsa contest came up at work. There were more then a dozen entries and I won 1st place! Alton ROCKS! item not reviewed by moderator and published
A bit too much garlic, but I guess there are those who can handle it. I used just 2 small cloves and it was still a bit strong for me. Next time I will just use 1/2 a clove and it'll probably be just right! All in all, though, this is an excellent base from which to work. Thanks again, Mr. Brown! item not reviewed by moderator and published
Some of the best salsa I've ever tasted. item not reviewed by moderator and published
i loved it!! It was very fresh and was goin with in min..YUMMMMMMMY!! item not reviewed by moderator and published
The salsa was very tasty and had a nice kick. I would definitely serve at a party!! item not reviewed by moderator and published
Easy to make and I love it. item not reviewed by moderator and published
Easy to make , doesn't take alot of time . I make it a day ahead and It's wonderful !! item not reviewed by moderator and published
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This recipe is a great starter salsa. It set up a broad design for a salsa that I can tweek to my own preferences. item not reviewed by moderator and published
replace red onions with yellow item not reviewed by moderator and published
How was the flavor of the salsa? item not reviewed by moderator and published
He is referring to roasting the peppers as <i>cook </i>time<i>. </i>(insert snarky proofread yourself comment here) item not reviewed by moderator and published
Some people really like the TASTE of jalapenos :) I use more than one pepper in a salsa usually, and it appears that this recipe has dried ancho chilies in addition to jalapenos, which I've never tried in a salsa! item not reviewed by moderator and published
No onion? Sounds quite bland. item not reviewed by moderator and published
It has red onion in the recipe. item not reviewed by moderator and published
What about the half of a red onion? You must have missed that.<br /> item not reviewed by moderator and published
negativity really not needed here. all you really offered was some more ideas for salsa. ideas are good! item not reviewed by moderator and published
Use a food processor. item not reviewed by moderator and published
You obviously did not make the recipe.<br /> item not reviewed by moderator and published
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