Ojeda's Mexican Salsa

Ojeda's Mexican Salsa

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roselie hunter


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 votes

Depends on how much you make
1 Hr
1 Hr


  • 6 large
  • 1-2 can(s)
    geen chilies chopped
  • 1 bunch
    cilatro diced
  • 1 large
  • 1 medium
    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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About Ojeda's Mexican Salsa

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy

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