Socko's Salsa

Lynn Socko


I LOVE salsa's. Red, green, brown, LOVE them!! This salsa has a little of everything, roasted veggies, fresh veggies, canned veggie and re-hydrated chilies, and many layers of flavors.

pinch tips: How to Slice & Mince Vegetables Like a Pro



1- 1 1/2 c.


1 Hr


15 Min


new mexico dried chilies (level of heat is opt)
15 oz
canned diced tomatoes
1 small
jalapeno, roasted
3 clove
garlic, roasted
1/2 large
sweet onion, quartered and roasted
1-2 Tbsp
cilantro, fresh
1/4 tsp
1/4 tsp
mexican oregano
1/4 tsp
black pepper
1/8 tsp
coarse sea salt, opt

Directions Step-By-Step

Place dried peppers, garlic with skin on, quartered onion and on a baking sheet. Drizzle a little olive oil over everything but the dried peppers. Bake 400° for about 15 min. REMOVE DRIED PEPPERS AFTER 4-5 MIN. VERY IMPORTANT!
Remove the stem and seeds from the dried peppers and place in a bowl of hot water with a lid and allow to soak for at least one hour.
When your ready to make your salsa, place diced tomatoes, cumin and oregano in a small bowl, cover with a saucer to avoid splattering, and micro for 5 min.
Place tomatoes, dried peppers and roasted veggies, fresh cilantro and jalapeno in a blender. Add black pepper, salt opt. Puree.

About this Recipe

Course/Dish: Salsas
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #spicy