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

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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Pairs Well With
Lager

Crisp, refreshing light beer

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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 jalapeƱos. 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
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
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

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