Real Recipes From Real Home Cooks ®

ojeda's mexican salsa

(2 ratings)
Recipe by
roselie hunter
Tacoma, WA

My father taught me to make this since I was a very young girl. He roasted his jalapeno's and tomatoes and onions. I cheat since my husband and friends cannot eat it hot like I can I have adopted this receipe for them.

(2 ratings)
yield serving(s)
prep time 1 Hr
cook time 1 Hr
method Grill

Ingredients For ojeda's mexican salsa

  • 6 lg
  • 1-2 can
    geen chilies chopped
  • 1 bunch
    cilatro diced
  • 1 lg
  • 1 md
    jalapenos, fresh
  • 1/2 c
    red wine vinger
  • 1/3 c
    olive oil, extra virgin
  • salt and pepper to taste
  • 1-2 clove

How To Make ojeda's mexican salsa

  • 1
    Wash the cilantro and dry on a paper towel Wash and dice tomatoes dice garlic finely to really make this a good salsa roast the jalapeno first then cut down the side, remove seeds if you dont like it too hot. Chop jalapeno very finely Chop onion into medium to small pieces depending on your desire
  • 2
    Place all ingredients into a large bowl. Mix 1/2 cup to 3/4 cup red wine vinger and 1/4-1/2 cup olive oil together in a jar shake well. Pour over all the ingredients in the bowl mix well add salt and pepper to taste. Keeps well in the refrigerator for several days.
  • 3
    NOTE: In the winter when tomatoes are not so good, I use two cans of rotelle tomatoes and chilies and only a couple of fresh tomatoes to make the same salsa.

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