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  • 20 ounces fresh red, green and yellow jalapeno, serrano or baby bell peppers, stemmed but not seeded
  • 1 large ripe tomato, chopped
  • 1 medium onion, chopped
  • 3 to 4 sprigs thyme
  • 1 teaspoon salt
  • 1 1/2 teaspoons red wine vinegar
  • 2 cups water


  1. Place all ingredients in a large pot or Dutch oven. Add water (it should come about halfway up the vegetable mix). Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer 25 to 30 minutes, stirring occasionally and adding more water if the pot gets too dry.
  2. When peppers are completely soft, remove from heat and let cool. Remove thyme sprigs, and use a potato masher to blend. Add more salt if desired. Serve with tortilla chips. Stored in the refrigerator in a sealed container, this salsa lasts 7 to 10 days. Makes about 3 cups.

Recipe by Paula Disbrowe.

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The recipe was originally published as Horse Trader Salsa on

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