“I like the taste of the roasted peppers. We like ours super hot so we leave in most of the seeds. All the chopping can be done by hand, that's how I usually do it so it looks more like a homemade salsa. The amount of tomato juice from the canned tomatoes you used will determine how think the final salsa will be.”
5 cups

Ingredients Nutrition

  • 2 jalapeno peppers
  • 2 serrano peppers
  • 2 (14 ounce) cans whole tomatoes
  • 1 medium-size white onion, roughly chopped
  • 5 -10 cloves garlic, roughly chopped
  • 12 teaspoon salt
  • 14 teaspoon cumin
  • 14 cup chopped cilantro


  1. Blacken peppers in a dry cast iron skillet.
  2. While roasting the peppers, process half of the tomatoes in a blender or food proceesor to desired chunkiness and pour into bowl.
  3. After peppers are blackened, remove stems, seeds and skins (leave some seeds for added heat).
  4. Do not rinse as some of the burnt flavor is desirable.
  5. Process the peppers along with the remaining tomatoes, onion and garlic in blender or food processor.
  6. Add to previously processed tomatoes and stir in cumin.
  7. Keeps in refrigerator for about 2 to 3 weeks.

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