Chile Salsa

Oxmoor House
1 1/2 pints


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1 small onion, finely chopped
1 clove garlic, minced
2 teaspoons olive oil
8 fresh green chile peppers, finely chopped
2 jalapeño peppers, seeded and finely chopped
3 small tomatoes, peeled and finely chopped
1/2 teaspoon salt


Sauté onion and garlic in olive oil in a large skillet until tender. Add chopped peppers; simmer, uncovered, 5 minutes, stirring frequently. Add tomato and salt; simmer an additional 10 minutes, stirring occasionally.

Ladle relish into hot sterilized jars. Cover with metal lids, and screw bands tight. Store in refrigerator. Serve with tortilla chips.

Created date

February 2010