| Total: | 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
Instructions
- In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
- Serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 99 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 413 mg |
Reviews
This was a challenging recipe. I had trouble getting the carburetor back on the manifold once the jalapeno and onion were chilled.
Knife skills required and what could be easier to make! So good, all the flavors of my hometown Mexican restaurant.
This segment was great for explaining how to alter a chili’s heat. Thank you for always explaining the chemical reactions related to the food you are making. Will certainly try.
Sorry Alton, but as soon as you refrigerate fresh ripe tomatoes, you kill their flavor, and refrigerated fresh salsa is awful. Granted, the tomatoes I see on Food Network shows are far from ripe, so maybe they are so terrible to begin with that refrigerating them doesn’t matter, but real, ripe, fresh tomatoes get ruined in the fridge. I make my salsa from our garden tomatoes, peppers, onions, etc, and NEVER, EVER refrigerate it. I make just enough for a single meal/snack. If you want to refrigerate your salsa, first season and oil the veggies, grill them, then add to a food processor with seasonings and lime juice. Both are delicious, but only one of them can go in the fridge. You can also make roasted salsa from those wonderful summer tomatoes and can them for winter.
HOT HOT HOT. I only used 2 jalapeños and this was spicy. I also made out with a jalapeño burn 🙁
Excellent salsa! Easy base to make your own or adjust to taste. I’ve made it without anchos & with & without roasting the japs. I’ve made 1 full size & 1 1/2 size this week and they both were devoured in 1 sitting. I’m making another batch now & might throw a few pineapples in part of it for fish. Very forgiving recipe – if you end up eating it without the sit time it’s still AWESOME 🙂
I really liked this recipe. Love the tomatoes, red onion, parsley, lime. I’ll modify the ingredients until I find the right combination for my family. A great recipe to kickstart my adventures in salsa. Thanks.
Chile pepper does NOT belong in salsa. Raw Jalapenos are not particularly good in Salsa. Red onion is good but Vidalia or Maui is better.
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.
Please proofread these.
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