Have a bunch of homegrown onions, tomatoes and jalapenos and serrano's and was thinking salsa would be a good use. Anyone have a recipe they love?

South Texas / Northern Mexico

A. Regular salsa

3-4 Toms
2 Serranos
4-6 Japs
Salt. Pepper. Couple packets red Sazon. With Cilantro

Boil all for 20-22 mins
Drain water.
Chop up with as little air added as possible
Add back water as needed for consistency

Blend in one medium chopped grilled onion at the end

Reheat 5-8 minutes

Then refrigerate


B. Creamy jalapeño

8-12 Jalapeños
0-2 Serranos if desired
Salt, Garlic and onion powder to taste

Boil 20 minutes

Let cool

Drain and save water

Blend peppers on high for 45-60 seconds or longer as needed. Add Tbsp peanut oil or similar and enough of reserved boiling water to get consistency right

Refrigerate

Repeat every 10-14 days

Might want to add some cumin. I also add a little liquid smoke.

I grow a lot of peppers, both familiar types and lately ones from Peru we rarely see here. The best salsa I've made was from our native chile pequin. Yeah you need a lot of those suckers but it's worth it.

FlyRod said:

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I grow a lot of peppers, both familiar types and lately ones from Peru we rarely see here. The best salsa I've made was from our native chile pequin. Yeah you need a lot of those suckers but it's worth it.

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I have fond memories of my grandmother's chile pequin salsa. She had a hedgerow of plants and canned enough to last a few months.