Spicy Tomato & Jalapeno Salsa

Spicy Tomato and Jalapeno Salsa

This spicy homemade salsa is perfect as a snack with chips or as a topper for your favorite Mexican dish.

6 pounds of tomatoes
9 Anaheim chili peppers
3 cups diced red onion
1 cup chopped cilantro
15 cloves of garlic (about 2 heads) minced
6 jalapeno peppers
1 TBS Kosher or Sea salt
1 tsp ground cumin
¾ tsp dried red chili flakes
¾ cup red wine vinegar
a good, sharp knife
cutting board
rubber gloves
large pot
two large bowls

Remove the skin from the tomatoes. For an easy tip, click here.

Remove the seeds and dice the tomatoes.

Remove the seeds from the jalapeno peppers and finely chop. (ALWAYS use rubber gloves when working with hot peppers. Without them, the capsaicin can burn your skin.)

Dice the red onion. I use my very favorite onion dicer for the onions.

Remove the seeds and the membranes from the Anaheim chili peppers. Chop the cilantro.


Place the Anaheim chili peppers in the blender with half a cup of water and puree about one minute or until smooth.

Mix all ingredients in large pot. Bring to a boil, reduce heat, simmer until thickened. If you aren’t canning, simmer until the onion is tender.

For canning: ladle hot salsa into hot jars, leaving ¼ inch headspace.

Adjust two-piece caps. Process 15 minutes in boiling-water canner.


7 12-ounce jars or 10.5 cups.

Very high in dietary fiber
Very high in vitamin A
Very high in vitamin C
Very high in iron
Very high in manganese
High in calcium
High in magnesium
High in potassium
High in vitamin B6
Low in saturated fat
No cholesterol

This is very spicy. For less heat, leave out some or all of the Anaheim chili peppers.


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