Spicy Mexican Salsa

May 9, 2010 / By Foodland

Spicy Mexican Salsa

A hot compliment for your favorite corn chips
Course Appetizer, Snack
Servings 4 Servings


  • 3 pounds ripe tomatoes, 6-7
  • 0.5 Maui onions, finely diced
  • 3 garlic cloves, crushed and minced or squeeze cloves through garlic press
  • 3 hot yellow chili peppers, chopped finely with seeds, in the jar
  • 1 tablespoon vinegar (marinade from the chili pepper jar)
  • 0.5 teaspoon Salt
  • 1 cup cilantro
  • 4 green onion


  1. Cut an "X" on the bottom of each tomato and blanch the tomatoes in boiling water until you see the skin separating from the tomato.
  2. Remove quickly and place in an ice bath.
  3. Once cooled, remove the skin, squeeze the tomato juice into a large bowl and roughly chop the tomatoes.
  4. Add the onion, garlic, chili peppers, vinegar and salt.
  5. Chill salsa for at least 30 minutes so the flavors will marry. The longer you wait, the more intense the flavors.
  6. Just before serving, add the chopped cilantro and green onion.
  7. Salsa can be served with chips or as a topping for many dishes.
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