Jalisco Salsa

tracy figueroa


I am an all American girl who married a wonderful Mexican man from Jalisco ,Mexico. I knew nothing about mexican cuisine but through trials and errors have come up with this amazing, simple , hot salsa. I took it to our huge Thanksgiving family gathering because my husband has to have salsa on everything! I only brought a small jar and everyone who tasted it were disappointed in one thing. I didn't bring enough! They absolutely loved it and it was the topic at the table for awhile. Everyone swapping their salsa stories. My uncle Larry couldn't stop raving about it. Hot and flavorful!!! Enjoy!

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10 Min
20 Min


roma tomatoes
serrano chiles
jalapeno peppers
1/2 large
1-1/2 Tbsp
2 Tbsp
oregano, dried
2 tsp
garlic salt ( i have used fresh garlic and have found that the salt tastes better.)
1-3 tsp
cumin..i love cumin so i put more.
handful fresh cilantro
note: all spices should be adjusted to your liking. i like salty and spicy hot.


1place your tomatoes and all your peppers on a heavy comal,or a broiling pan . cook under high broil til tomatoe are charred and cooked through out. Peppers should be charred all over but NOT burned.this step takes me about 20 minutes checking a couple times to turn for even doneness .You might have to pull some out sooner than others with long tongs.
2Once cooked add all hot ingredients immediately into food processor or blender. NOTE: Do not remove the stem divot on the tomatoes,but use tongs and scissors to remove chili stems first.
3add all spices except fresh cilantro.
4pulse for 1 min. then add cilantro and RAW chopped onion and a drizzle of extra virgin olive oil. Continue to pulse til desired consistency.

About this Recipe

Course/Dish: Other Appetizers, Dips, Salsas
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy