Salsa Recipes Made from Home

Kitchen Sink Slow Burn

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z

General Salsa Making Tip: Personalize to your tast - Adding more jalapeños and other peppers will make the salsa hotter. In the same way reducing the number of peppers and adding more tomatoes will create a milder salsa.

Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z


Kitchen Sink Slow Burn

1 1/2 Lbs Tomatillos
2 1/2 Lbs Roma tomatoes
1 1/2 Lbs Yellow Onions
1 Medium Carrot
1 Lb Anaheim or Hatch Chili Peppers (Lrg.)
1 Lb (3) Poblano Peppers (Lrg.)
1 Lb Jalapeno Peppers (Lrg.)
2 Lbs (2) Red Bell Peppers (Lrg.)
4 Habanero Peppers
3 tsp (heapin’) Fresh Minced Garlic
1/2 cup Cilantro
2 Tbsp (heapin’) Lowrey’s Seasoned Salt
1 Tbsp Salt
2 Tbsp (heapin’) Chili Powder
1 Tbsp. Cumin Powder
1/4 cup (Combined) Lemon and Lime Juice
3 tsp. Apple Cider Vinegar
2 cans (10oz.) Diced tomatoes and Green Chilies
1 1/2 cups Water

Roast, peel, and de-vein; Jalapenos, Poblanos, Anaheim (Hatch), and Red Bell Peppers. Chop or dice; Roasted peppers, Onions, Garlic (mince), Tomatillos, Cilantro, Carrot, and tomatoes.

VERY CAREFULLY de-vein and dice the Habanero peppers.(Use disposable Latex Gloves)

Place all in a 6 qt. Stock Pot, add the remaining ingredients and bring to a boil then reduce the heat and simmer for 1-1 1/2 hrs, stirring occasionally and tasting frequently. Remove from heat and blend all of the ingredients in a blender. Put all of sauce in one or more lg. bowl(s) and allow to cool.

Then place in refrigerator, will keep for about 10 days. Spiciness (heat) can be changed by retaining or subtracting Jalapeno seeds or adding Habineros.

More Easy Homemade Salsa Recipes

Salsa Tip: Every Mexican food chef has their own particular way of making salsa. No two are ever alike! Be sure to experiment to youy liking.

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