Chad’s Salsa

November 29, 2021





  • 2 jalapeno peppers, cut in half, seeded
  • 1 habanero pepper, cut in half, seeded
  • 1 onion, quartered
  • 2 cups cherry tomatoes or other
  • 1 Tbsp. olive oil
  • Pinch of salt
  • 3 large tomatoes, quartered
  • ½ cup cilantro, chopped
  • 3 cloves garlic, grated
  • Juice of one lime
  • 1 Tbsp. salt
  • 1 ½ tsp cumin
  • Pepper to taste
  • Pinch of red pepper flakes



  • Place jalapenos, habanero, cherry tomatoes and onion on cookie sheet. Cover with olive oil and pinch of salt.
  • Broil jalapenos, habanero, cherry tomatoes and onion for approximately 10-15 minutes. Turn tomatoes part way.  Watch closely while broiling so nothing burns.
  • Place in plastic bag to rest for 20 minutes.
  • Remove from bag and take skin off peppers and tomatoes.
  • Let cool then coarsely chop peppers and onion.
  • Place above and all remaining ingredients in food processor.
  • Pulse until mostly blended, but still chunky.



  • Broiling vegetables is key for enhanced flavor.
  • This salsa can be somewhat liquidy, therefore scoop chips are best.
Post by Lynne_Loiselle

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