Today’s post is going to be quick and easy. I’m working my way through a list of gifts to can and give to friends for Christmas, and this is one of the easiest. You take a bunch of ingredients, run them through a food processor, then put ’em in jars and water bath can them quick. So. here we go:

Get a bunch of your favorite salsa ingredients and chop them. I use roma tomatoes, garlic, jalapenos (half roasted), a bell pepper, some onion, dried ancho chiles (though california or other dried chiles work too), a little olive oil, lime juice, and some chili powder for extra heat.



Mix them together in a bowl.



Eat with chips!





Recipe from Alton Brown
Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -6
Author Cooking Madly


  • Salsa
  • from
  • 6 Roma tomatoes chopped
  • 4 garlic cloves minced
  • 2 seeded and minced jalapenos plus 2 roasted, skinned and chopped jalapenos
  • 1 red bell pepper fine dice
  • 1/2 red onion fine chopped
  • 2 dry ancho chiles seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • 1 lime juiced
  • Chili powder salt, and pepper, to taste
  • Fresh scallions cilantro or parsley, to taste


  1. In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
  2. Serve with tortilla chips.
  3. To can, process in a boiling water bath for 20 minutes.


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