Randy's Chunky Salsa

Cindy Ruwe


My husband is a "Closet Gourmet Cook"! He sees a dish a decides to make it his way. This is his version of Salsa that he made yesterday. It was so good I asked him to write it down so I could post it. I made chicken enchiladas last night and added this to the filling as well as used it to top the enchiladas while baking. Delicious!


★★★★★ 1 vote

No-Cook or Other


  • 6-7
    large roma tomatoes, 1/4" diced
  • 3
    large jalopeno peppers, seeded, chopped fine
  • 2
    manzano peppers, seeded, chopped fine
  • 3
    anaheim peppers, roasted, peeled, seeded, and diced
  • 2
    large walla walla sweet onions, medium chopped
  • 1
    orange bell pepper, seeded, 1/4" diced
  • 1
    yellow bell pepper, seeded, 1/4" diced
  • 1
    green bell pepper, seeded, 1/4" diced
  • 1
    bunch cilantro, chopped fine
  • 4
    small, or 2 large limes, juiced
  • 2 Tbsp
    heaping, cumin, blended in salt to taste

How to Make Randy's Chunky Salsa


  1. Mix all ingredients thouroughly. Cover and refrigerate for 2 or more hours. Serve as a salsa dip or as a condiment for mexican dishes.
  2. You can substitute any peppers, per taste or depending on what is in season. You can also adjust the heat per taste, using more or less of the hot peppers.

Printable Recipe Card

About Randy's Chunky Salsa

Course/Dish: Other Appetizers, Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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