Alton Brown’s Salsa


  • 2 medium jalapeño chiles, 1 seeded and minced
  • 6 (about 1 lb) Roma tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 small red bell pepper, chopped
  • 1/2 small red onion, finely chopped
  • 1 dried ancho chile, snipped with scissors and then into pieces
  • 1 T olive oil
  • 1 small lime, juiced
  • 1 t kosher salt
  • 1/2 t freshly ground black pepper
  • chili powder, to taste
  • cilantro, scallions, or parsley finely chopped, to taste


1. Heat the broiler to high and move an oven rack to approximately 6 inches underneath it. Place one whole jalapeño on a pie plate and set it under the broiler. Using tongs, turn the chile every 2 to 3 minutes until the skin is black and crisp. Let the jalapeño cool slightly, then rub away the skin, remove the seeds, and mince.

2. In a small mixing bowl, combine the roasted jalapeño with the seeded and minced jalapeño, tomatoes, garlic, bell pepper, onion, ancho chile, olive oil, lime juice, salt, black pepper, chili powder, and herbs. Place in the refrigerator for a least 1 hour for flavor infusion.

3. Serve with tortilla chips.

Yield: 4 to 6 servings

From Good Eats: The Early Years by Alton Brown

Katie: First I’ll share the modifications I made. 1- We did not use Roma tomatoes, but instead used a mixture of different tomatoes from our garden. 2- Instead of a red bell pepper, we used several tiny mexibell peppers from our garden. 3- Instead of using a dried ancho chile and chili powder, we used ancho chile powder that we had on hand. 4- We used chives as our “herbs” because we grow chives so we didn’t have to purchase one of the other herbs.

Even with my changes this is great salsa! It is not too spicy but does leave a slight hot aftertaste in your mouth when eating. I love it! This is the best pico-style salsa that I have ever made.

Gray: This was delicious and the varieties of peppers made it really interesting.  It wasn’t as tomato-y as some some salsas, but the difference was good.  I think that having fresh ingredients and ripe tomatoes and peppers really makes a difference in the taste of the finial product.

This entry was posted in Appetizers, Side Dishes, Weekly Recipes and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s