Hot Salsa Recipe

Hot Salsa

A reader from Newport Beach contributed this easy and scrumptious salsa recipe to HauteNosh. Use this simple salsa as a dip for tortilla chips, pita chips, baked bread, vegetables, or crackers… It’s the perfect nosh to serve guests or bring to a party, and an easy item to add to your Superbowl menu!  If you are fan of salsa, bottle it up (makes about three standard jars), refridgerate for up to one week or longer, and use as a condiment for your favorite Mexican dishes.  For breakfast, I like to top scrambled eggs with fresh hot salsa served with warm corn tortillas.

A food processor, blender or emulsifier is needed to make this recipe.  One of the main ingredients is a specified brand for a can of jalapeños (do not substitute), and can be  found in most major grocery stores or Latino markets.  Enjoy!

Making Hot Salsa

 

Hot Salsa Recipe
Recipe type: Appetizer & Condiment
Cuisine: Cali-Mex
Prep time: 
Total time: 

Serves: 15-18
 

An easy and fresh dip to make for a party or serve as a condiment to your favorite Mexican dish!
Ingredients
  • One 29 oz. can of crushed tomatoes
  • One 29 oz. can of La Costena brand whole jalapeños (must be this brand!)
  • ½ of a medium sized yellow or white onion
  • ½ bunch of fresh cilantro

Instructions
  1. Remove stems from jalapeños peppers (save juice in can), rinse cilantro, and cut onion into manageable chunks.
  2. Combine jalapenos, the juice and little bit of onion and carrot that remain in the jalapeño can, cilantro, and onion in a food processor, a blender or use an emulsifier, and puree.
  3. Pour into a large bowl and dilute with crushed tomatoes.
  4. Add a second can of crushed tomatoes if you find the salsa too spicy.
  5. Serve with tortilla chips, veggies, baked bread, and more. Use also as a condiment to your favorite Mexican dishes.

Notes
HauteNosh notes: *It is hot so based on your preference, you may choose to cut back on the amount of jalepenos, or add more crushed tomatoes based on your preference. *Can sizes vary, and as long as you are within a few ounce range that the recipe calls for, the recipe will work. I used a 26 oz. jalapeño can and 28 oz. of crushed tomatoes.

 

 

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