Anna's Salsa.jpg

This recipe first posted on July 28, 2011.

Since we are getting ready to launch our new blog, I thought it would be fun to share the very first recipe I ever posted.  Haha.  The photo quality isn’t all that, and I did have a date stamp on the photo.  Didn’t know about PicMonkey back then or I would have cropped that out and done a little more editing!  But still, this is one of my favorite recipes.  Hope you enjoy it again!

(Sorry about the date stamp! I’m a newbie.)

When I left El Paso, TX  9 years ago, one thing I brought back to North Carolina was a good salsa recipe.  I learned how to make it in a Relief Society Homemaking  mini-class (the Relief Society is the women’s auxiliary of our church).  I loved our Hispanic members and learned so much from them, including how to make homemade tortillas.  This recipe started there, but I have tweaked it along the way.

Muy picosa!
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  1. 6-8 roma tomatoes
  2. 1-2 fresh jalapenos
  3. 1 clove garlic, minced
  4. Fresh cilantro (I use a handful)
  5. Lime juice, to taste
  6. Salt, to taste
  1. Roast the tomatoes and jalapenos in the oven until skins are nice and crispy. I put mine in a toaster oven. Remove from oven and let cool enough to handle them.
  2. Peel the tomatoes and "gut" and de-stem the jalapenos. If you leave the seeds in the peppers you will have a spicier salsa--muy picosa!
  3. Place tomatoes and jalapenos in a food processor along with the rest of the ingredients and process to desired consistency. I prefer slightly chunky. You can add water to thin it.
  4. Serve with tortilla chips.
  1. A few tips--a squeeze or two of lime juice is all you need. Salt to taste, but take into consideration the saltiness of your chips. I buy a dozen or so jalapenos at a time and roast them and then keep them in the freezer so I can have them on hand when I need a salsa fix or when my sister Amy comes to visit.
Mormon Mavens


 Check out this cook cilantro tip!



  1. Heather says:

    Love fresh cilantro in salsas! You can do the same thing with basil (the ice cube tray thing). Can you tell what our patio garden produced incredibly well one year?!

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