Sunday Salsa

by Erica Dinho on October 27, 2013

Sunday Salsa

Today I am sharing with you the second recipe from the “New Southwest Cookbook Spotlight Event“, hosted by Girlichef. If you missed the first recipe I made, here’s the post for the delicious Mushrooms and Leek Migas.

This week we were able to choose our own recipe from the book. When I got this book I sat down with my post-its and began marking all the recipes I’d like to make, and I marked almost every recipe in the book! So I decided to make the first recipe in the book, “Sunday Salsa“.

Sunday Salsa

I love salsa! Actually, the word ‘love’ might not be strong enough, I’m a bit obsessed with salsa! This Sunday Salsa is delicious and very easy to make, I wouldn’t change a thing with this recipe. It’s one that will be made often in my kitchen.

Buen provecho!

Sunday Salsa



  • Approximately 8 cups
  • 10 cloves garlic
  • 1/2 large yellow onion, coarsely chopped
  • 4 poblano chiles, charred, peeled, stemmed, and seeded
  • 4 jalapeño chiles, charred, peeled, stemmed, and seeded
  • 16 plum (Roma) tomatoes, ends removed, coarsely chopped
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • Salt to taste
  • Freshly ground black pepper to taste

Sunday Salsa


Place garlic and onion in the bowl of a food processor fitted with a steel blade and process to a paste.

Add remaining ingredients and process until mixed and relatively smooth. You may work in batches as necessary, and consider pulse-processing this salsa so that you have more control over the consistency of the end product.

Pour the processed salsa into a large heavy-bottomed pot and bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until the mixture has thickened slightly. Remove from the heat and set aside to cool.

This Salsa is best served either slightly chilled or at room temperature. You can store it, preferably in glass containers, sealed and refrigerated for up to weeks.

Note that this salsa tastes even better the longer it’s allowed to sit.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

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{ 7 comments… read them below or add one }

1 Heather // girlichef October 27, 2013 at 2:42 PM

I feel the same way about salsa – I would happily munch my way through a bit batch of this and some chips. Looks fantastic, Erica.


2 Desi October 27, 2013 at 9:14 PM

Your salsa is gorgeous! Love that blue salsa container too! I’ll definitely be making this one :)


3 Belinda @zomppa October 27, 2013 at 9:45 PM

Who needs to ever buy store versions with this?


4 Angie@Angie's Recipes October 28, 2013 at 9:44 AM

What a beautiful and appetizing salsa!


5 Evelyne@cheapethniceatz October 28, 2013 at 12:15 PM

8 cups of salsa, better have a party after. It does look great, charring the chilies adds so much flavor. Great choice.


6 Kim October 29, 2013 at 2:27 PM

I’m with you, Erica. I love salsa! It brings so much flavor to a dish. This recipe caught my eye because of the hefty use of garlic. I am a big time garlic lover so I know I would like this one. It looks really good!


7 Chris October 31, 2013 at 6:17 PM

Love that bowl, it’s so cute and colorful! The salsa sounds wonderful too. I hate buying the jarred stuff.


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