"This salsa is tried and true. I developed it over a number of years and I always get compliments when I make it. Warning: Salsamole is addicting! Sometimes I like it chunky and sometimes I make it smoother. Enjoy!"
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20 m servings 54 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Combine the jalapeno peppers, serrano peppers, habanero pepper, onion, garlic, avocados, Roma tomatoes, diced tomatoes, and lemon juice into a food processor. Drizzle in the olive oil; season to taste with salt and pepper. Pulse until the salsamole has reached your desired consistency.


  • Cook's Note
  • The flavors work so well together. The flavor comes out first and then the heat. Make as hot or mild as you wish. I'm from NM and we like it hot! This salsa goes good with everything from burgers, brats, eggs to steak and tacos.


Read all reviews 5
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I had high hopes for this. It would've made just an outstanding guacamole. I'll probably try it again as just that. But I think what ruined the flavor for me was the can of diced tomatoes. I...

Excellent recipe. I used just one jalapeno pepper (seeded and deveined) to keep it mild. Really loved it, but next time, I plan to use lime juice and add cilantro. Someday, when the kids are all...

Bakermom, if you make this salsamole again, consider leaving out the olive oil instead of the tomatoes. I made some last night and I think the oil is the ingredient taking away flavor. Also gree...

Great Salsamole! We changed it up just a bit... added a single tomatillo and half cup of cilantro.

I have been making a dish very similar to this for years. I only use fresh tomatoes, but this last time I used the fresh tiny cherry tomatoes and cut them in half(the colour really popped from ...

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