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manuel's holiday salsa

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

My husband has been making this salsa for a few years, usually when he was working out of town and it was just "the guys" getting together and showing off, like how hot they could tolerate a salsa! I have kept this recipe in the medium range (medium as defined by a Spanish family), but feel free to experiment with the peppers to make it your own. Substituting bell peppers or Anaheims for the jalapeños will make it milder; using habañeras or serranos with the jalapeños will make it hotter. If you want a roasted pepper salsa, just roast your peppers before proceeding.

(1 rating)
yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For manuel's holiday salsa

  • 1/4 c
    fresh cilantro, chopped (or dried cilantro flakes)
  • 3 clove
    garlic
  • 2-3 md
    onions, white or yellow
  • 2
    yellow bell peppers
  • 2
    orange bell peppers
  • 3 sm
    serrano peppers
  • 2 md
    jalapeño peppers
  • 2-3 can
    petite diced tomatoes (we use hunts with green chilies in them)
  • 2-3 dash
    apple cider vinegar (to taste)
  • 2-3 dash
    sugar, honey, or stevia (to taste)
  • optional: habañera peppers

How To Make manuel's holiday salsa

  • 1
    I use a 2-quart container to mix this. Put everything into this container as it is processed. I use a food processor rather than chopping everything by hand. Process each vegetable to your desired size.
  • 2
    Process cilantro, garlic, and onion by pulsing, to desired size. Add to container.
  • 3
    Split peppers and remove stems, seeds and membranes. Wear gloves when handling the hot ones. Process all the peppers together with pulses. Don't turn this to a paste. Remove to the container.
  • 4
    Drain tomatoes and reserve juice. Pulse if you want a smooth salsa; or leave the chunks whole if you want it chunky. Add to the container. Mix all the ingredients together. Add some of the reserved tomato liquid if you want the salsa thinner. You can also add some sea salt if you think it needs it.
  • 5
    At this point, taste with a chip. If too sweet, add some vinegar - start with 2 tablespoons - and mix again. If too sour, add some sweetener - start with 1-2 tablespoons - then mix and taste again.
  • 6
    Once it tastes just right to you, you can make a smaller VERY HOT batch like this: Remove 1-2 cups to a separate bowl. Add in some finely chopped habañera peppers. Warn your friends which is the hot dish.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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