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“I've always loved salsa, but it's been really hard to find the perfect recipe. I like my salsa to have a sauce to it and many veggies and just the right amount of heat. I tend to like things a bit hotter then your average person but even so, I consider this recipe to be mild for a hotter salsa, add a hotter peppers like Habaneros or if you're bold ghost peppers. It took many attempts to get this recipe right so I thought id share it with you. "I've caned salsa before, but I've never tried to can this salsa. I'm a novice canner, and I'm not sure if this recipe would keep in cans. Please msg me if you can shed some light on this."”
2hrs 30mins
3 quarts

Ingredients Nutrition


  1. Clean chilies with a damp cloth, then pull of the stems and remove the seeds and veins "I keep the seeds for the chili arbol because I like it hotter".
  2. Place peppers in a single layer on a baking sheet.
  3. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
  4. Remove from oven and soak in the boiling water for about 30 minutes or until cool "I like to break up the chilies before I soak them".
  5. Put peppers and 2 cups of the soaking water into a blender "Add more if the sauce is too thick, it will thicken slightly after simmered".
  6. Add 10 peeled tomatoes, 1/2 onion, garlic, salt, vinegar, lime juice, sherry and brown sugar "If you do not know how to peel tomatoes check out this instructional video on youtube".
  7. Blend until smooth "Can be done in batches if the blender is too small".
  8. Pour the mixture in a medium saucepan and simmer for 30 minutes.
  9. Remove from heat and allow to cool.
  10. Dice up the remaining vegetables into cubes and add to the sauce.
  11. Chill over night.
  12. Enjoy.

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