Horse Trader Salsa
- Yield 12 servings
- Prep 10 mins
- Cook 25 mins
Chile pepper, tomato and onion combine for a chunky, summery salsa.
This is the perfect salsa to make when your garden is heavy with peppers that have been baking and intensifying in the late-summer sun. If you buy them at the store, go for a mix of varieties and colors. Don’t puree this salsa—the rough flecks of chile pepper are part of the appeal. The thyme provides a faint herbaceous flavor through the heat, which is significant. Feel free to use other varieties of milder chile peppers, such as yellow Hungarian wax or red Fresno, in the mix.
- 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
- 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.
- 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.