Sonoran-Style Salsa

I used to stay with my (aunt) Tia during the summer where she taught me how to make her famous salsa recipe. Like all her recipes, it wasn’t written down. She said, “Mijo (mi hijo or my son), you must memorize this recipe, so when you make it, you think of me!” Now when I make it, I do think of her.

2-3 medium Anaheim chile peppers, small dice (less if they are extra spicy)
2 Jalapeno peppers, small dice
1 white Jalapeno pepper (aka yellow wax pepper), small dice
2-3 green Serrano peppers (you can substitute 1 red for some kick in the heat), small dice
5-7 Green onions (both green and white parts), small chop
2 ½ cups of cilantro leaves, roughly chopped (no stems; loosely filling the cups)
1 – 28 oz can diced tomatoes
1 – 15 oz can tomato sauce
3 cloves garlic, pressed
1 tsp. kosher salt
¾ tsp. cracked black pepper
¾ tsp. cayenne (or paprika)
½ tsp. garlic powder

View the full recipe at The Sweet Spot Blog →