Spicy Salsa Recipe - Allrecipes.com
Spicy Salsa Recipe
  • READY IN ABOUT hrs

Spicy Salsa

Recipe by  

"A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    1 hr
  • READY IN

    1 hr 5 mins

Directions

  1. Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I give this five stars only after revising the recipe as follows: increase chopped tomatoes to 1 gallon reduce jalapenos to 3 chopped jalapeno peppers. increase onions to 2 cups add 1 tablespoon of sugar add one box frozen sweetcorn increase garlic powder to 2 tablespoons bring to boil and reduce heat to simmer uncovered for 2 to 3 hours stirring regularly. One hour before completion add two 12 oz cans of tomato paste and stir in well. Cook until salsa is thick enough for your taste and just before removing from the heat add 1/2 cup of a dry red wine. This will can well and also freezes well. Add more peppers to give it more kick or stir in hot sauce before serving for those who like more heat...

 
Most Helpful Critical Review
Jan 25, 2004

I don't eat salsa, but this got a HUGE thumbs down from hubby. He didn't like this recipe at all. While I was cooking it, it looked more like soup than salsa, due to all the vinegar. I actually ended up straining it all out, but apparently, it didn't help. Hubby said the vinegar taste was overwhelming. I don't recommend this recipe and will delete it from my box.

 
Jan 25, 2004

Although it's not a quick Salsa to make it is really worth the wait. I spooned out half of the batch and let the other half continue an extra hour and it was indeed spicier. Looking forward to some sport events to try this again.

 
Jan 25, 2004

I have modified this recipe to my liking. I have added 1 tsp of hickory smoke seasoning(liquid) and 1 cayenne pepper chopped really fine and also substituted a regular red pepper along with the geen pepper to this recipe.Also use 1/2 the vinegar and I used white vinegar .Now I like this recipe.Great recipe to try and play with. !!!!!!!!!!!

 
Jan 25, 2004

Very watery and way too many jalepeneos. I like my salsa thick and some kick, but this just "burns" so bad that you will not be able to taste the flavors.

 
Jul 09, 2006

This makes great salsa, I found however that if you follow this recipe to the letter it is far too sloppy. I cooked mine for 50 mins and then took the lid off and carried on cooking it for about 40 mins until a lot of the liquid had evapourated. Fantastic in choriso or steak sandwiches with focatia or chiabatta bread.

 
Aug 08, 2005

This is a very easy recipe. I never made homemade salsa before, but my husband said, "It was better than a local restaurant that we ate at." That means a lot to me. I don't like when recipes don't turn out. Anyone could make this recipe. Of course I added some black pepper, cajun spice, and some other ingredients. I care not to reveal. Thank you.

 
Jan 25, 2004

Vinegary salsa soup... BLAH!

 

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Nutrition

  • Calories
  • 56 kcal
  • 3%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 971 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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