Wulfman's Salsa

Wulfman's Salsa

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Kent Kent


Been 'tweaking' this recipe for thirty-five years.


☆☆☆☆☆ 0 votes

Makes 9 pints (More or less)
45 Min
45 Min
Stove Top


  • 6 c
    tomatoes - fresh 'coarse' chopped (3 pounds.)
  • 5 c
    onion - minced (approx. 4 med-lrg.)
  • 1 can(s)
    28 ox. tomatoes - 'petite' chopped
  • 1 can(s)
    28 oz tomato sauce
  • 1
    bunch. cilantro - fresh minced w/ stems minced
  • 1/4 c
    fresh garlic minced
  • 1/2 bottle
    amber beer
  • 1 pkg
    ortega taco seasoning (specifially!)
  • 1 pkg
    lipton's onion soup mix
  • 3 Tbsp
    bull's breath chili seasoning (james gang bbq)
  • 2 Tbsp
    cumin powder
  • 1 Tbsp
  • 3 Tbsp
    garlic powder
  • 1/2 c
    white vinegar
  • 2
    heaping tblsp corn starch in one cup of cold water. stir vigorously.

How to Make Wulfman's Salsa


  1. Combine all ingredients in a large pot and bring to a boil for five or six minutes, stirring frequently.
  2. Lower the heat to simmer for 40 minutes, stirring occasionally, but add the corn starch at the 30 minute mark.
  3. Remove to sterilized jars.
  4. *I make five 'heat levels' using this basic recipe.
    My 'Mediyummi': ½ Cup minced and seeded Jalapeño peppers.
    My 'Killer': 1 Cup minced Jalapeño peppers - seeded and chopped
    ½ Cup minced Habañero peppers - seeded and chopped
    My 'Slayer': 2 Cups each; minced Jalapeño peppers and Habanero peppers - seeded and stemmed
    My INCENDIARY!: Just add one Tablespoon of Ghost Pepper sauce to each Pint as you can it. Stir it in well.
    Incendiary will light fires and cigarettes. BE WARNED!!!

Printable Recipe Card

About Wulfman's Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican

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