Spicy Mexican Salsa

A hot compliment for your favorite corn chips



Adjust Servings

Recipe CategoriesSauces & Dressings


3Poundripe tomatoes, 6-7
1⁄2eachMaui onions, finely diced
3eachgarlic cloves, crushed and minced or squeeze cloves through garlic press
3eachhot yellow chili peppers, chopped finely with seeds, in the jar
1Tablespoonvinegar (marinade from the chili pepper jar)
4stalkgreen onion


  1. Cut an "X" on the bottom of each tomato and blanch the tomatoes in boiling water until you see the skin separating from the tomato.
  2. Remove quickly and place in an ice bath.
  3. Once cooled, remove the skin, squeeze the tomato juice into a large bowl and roughly chop the tomatoes.
  4. Add the onion, garlic, chili peppers, vinegar and salt.
  5. Chill salsa for at least 30 minutes so the flavors will marry.
  6. The longer you wait, the more intense the flavors.
  7. Just before serving, add the chopped cilantro and green onion.
  8. Salsa can be served with chips or as a topping for many dishes.
  9. Have a fun and enjoy!


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