Horse Trader Salsa

Kitchen Tested
  • Yield 12 servings
  • Prep 10 mins
  • Cook 25 mins

Chile pepper, tomato and onion combine for a chunky, summery salsa.

Mark Boughton Photography / styling by Teresa Blackburn

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


  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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