For a full-flavored salsa, blister or char the chili peppers under the broiler before peeling them. This recipe calls for medium-hot jalapeno peppers, but milder or hotter peppers can be used, depending on personal taste.


  • Makes 3 cups
  • 5 ripe tomatoes(about 2 lbs.),peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup cider vinegar
  • 3 tablespoons tomato paste
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon black pepper
  • Dash salt
  • 1 can(4 oz.)chopped green chilies, drained
  • 4 fresh jalapeno peppers, broiled, peeled, seeded and finely chopped


In a medium saucepan, combine tomatoes, onion, garlic, vinegar, toamto paste, cilantro, oregano, pepper and salt. Simmer about 10 minutes, or until liquid is reduced. Add green chilies and jalapenos. Simmer 10-15 minutes to blend flavors. Let cool. Serve at room temperature with tortilla chips.
Note: Cover and refrigerate leftover salsa for up to one week

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Submitted 6/13/05.
Source: Quick &Easy Appetizers
Submitted By: Linda Wilson
Mexicali Salsa