Wulfman's Salsa

Wulfman's Salsa Recipe

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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


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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
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
heaping tblsp corn starch in one cup of cold water. stir vigorously.

How to Make Wulfman's Salsa


  • 1Combine all ingredients in a large pot and bring to a boil for five or six minutes, stirring frequently.
  • 2Lower the heat to simmer for 40 minutes, stirring occasionally, but add the corn starch at the 30 minute mark.
  • 3Remove 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!!!

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About Wulfman's Salsa

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

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