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“Great summer time salsa, perfect balance between the zip of fresh cilantro, and the bite of hot peppers. Good for parties, and can be made with cheap, soft 'reduction rack' tomatoes!”
1hr 15mins
6 cups, depending upon reduction & size of tomatoes

Ingredients Nutrition


  1. Blend one tomato, half the tomato paste, and the water in an electric blender or food processor until you have a somewhat chunky greenish mixture; set aside.
  2. In a pot (I use a wok), brown the garlic, half the onion, and cumin, being careful not to burn the spice.
  3. Add the cilantro mix and the salt.
  4. Stir.
  5. Reduce heat.
  6. Add tomato, green pepper and remaining red onion.
  7. Stir.
  8. Add hot pepper, finely sliced, to taste.
  9. Warning: the seeds are the hottest part, so beware.
  10. Add remaining tomato paste.
  11. Reduce heat (to about 1 or 2 on your stove top dial).
  12. Simmer uncovered for about 45 minutes, until the salsa has reached a desired consistency.
  13. Can be served hot or chilled, with tortillas, as a chicken marinade, whatever you want!
  14. Will serve about 6 hungry snackers, and is perfect with a cold beer on a hot sunny day.

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