Go Back
Sunday Salsa

Sunday Salsa

Erica Dinho
5 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine Mexican
Servings 8 cups
Calories 98 kcal


  • 10 cloves garlic
  • ½ 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
  • ¼ cup freshly squeezed lime juice
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • Salt to taste
  • Freshly ground black pepper to taste


  • 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.


Calories: 98kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 440mgFiber: 4gSugar: 16gVitamin A: 904IUVitamin C: 97mgCalcium: 37mgIron: 1mg
Keyword salsa
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!