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“My DH's Aunt, gave this recipe to me, while they were here on vacation from Ca. I hope you enjoy as much as my family... it is adjustable to your taste for HEAT!! It calls for you to roast the jalapenos , EASY-PEASY I did mine right on the burner for my stove. We used home-canned tomatoes.”
READY IN:
10mins
YIELD:
3-5 cups
UNITS:
US

Ingredients Nutrition

  • 1 quart home-canned tomatoes (can use store or fresh)
  • 2 -4 roasted jalapenos (roast on stove top burner)
  • 4 chopped green onions
  • 14 cup medium chopped cilantro
  • garlic salt

Directions

  1. Roast jalapenos first, when blackened put in plastic bag to steam.Set aside for now. Chop onions & cilantro put in bowl. Add tomatoes to blender/processor bowl.
  2. Peel jalapenos remove as many seeds as desired chop roughly add to tomatoes Pulse 2 times. Just enough to chop up the tomato and mix the two together.
  3. Add to bowl mix, add garlic salt to taste.
  4. Allow to sit in fridge at least 2 hrs for it all to marry.
  5. updated: May 10, 2011 My family wanted it hotter so I now add 2 jalapeno's and 1 Serrano.
  6. Be sure to wear gloves when handling hot peppers.

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