About this Recipe
This Red Salsa recipe is a beautiful blend of jalapeño, tomato, garlic and cilantro. Enjoy as is with chips or drizzled on your favorite entrees.
Recipe by: John L. Bechtel
Photos by: Kirby Johnson
- 3 pounds of roma tomatoes
- 10 – 12 yellow hot peppers
- 3 jalapeños
- 3 tablespoons salt, divided
- 1 teaspoon granulated garlic*
- 1 onion, diced (optional)
- Optional: chopped cilantro
* Roasted garlic may be substituted for granulated garlic.
Place tomatoes, peppers, and jalapeños in a large covered pot of water.
Add 2 tablespoons of salt to the water.
Boil for 30 minutes until the peppers, jalapeños, and tomatoes are cooked. Shut off heat and allow water to cool before working with the tomatoes and chiles. Once cooled the skins will come off easier. If short on time, run tomatoes, chiles, and jalapeños under cold water until cool to the touch.
Peel skin off cooled tomatoes. Discard skins.
With a small spoon, scrape the flesh and seeds off the skin of the yellow peppers and jalapeños. Discard skins. Test the heat level of the chiles to determine how hot you would like your salsa to be.
Place peeled tomatoes and the flesh and seeds of the chiles (which add the heat) into the blender or food processor. Add the jalapeños last as they will really add the heat.
Add the remaining 1 tablespoon of salt and teaspoon of granulated garlic and pulse to mix. If you desire, fold in the diced onions. Enjoy.