Salsa Enchilosa Recipe

Name: Salsa Enchilosa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 34 lb jalapeno pepper; 1 12 lbs tomatillos; 14 lb yellow chile; 12 medium tomatoes; 14 lb serrano chili; 3 ounces fresh garlic; 2 habanero peppers; 1 teaspoon salt; cilantro (to taste); 3 medium onions; 2 large jalapeno peppers; 2 yellow chiles; 2 serrano chili peppers; cilantro; 4 tomatoes; 2 onions; salt

Servings: persons

34 lb jalapeno pepper
1 12 lbs tomatillos
14 lb yellow chile
12 medium tomatoes
14 lb serrano chili
3 ounces fresh garlic
2 habanero peppers
1 teaspoon salt
cilantro (to taste)
3 medium onions
2 large jalapeno peppers
2 yellow chiles
2 serrano chili peppers
cilantro
4 tomatoes
2 onions
salt

1
Shell tomatillos, garlic, and onion, and cut off stems from.
2
peppers and tomatoes.
3
Put all unreserved ingredients in a large pot, cover with water, and.
4
boil for 15 minutes (from time water starts to boil).
5
Peel off tomato.
6
(not tomatillo) skins and discard.
7
Blend these cooked items into puree.
8
and add to a large bowl along with salt.
9
Chop up all remaining items.
10
and add to bowl with puree mixture.
11
Mix well, then chill overnight.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 34 lb jalapeno pepper, 1 12 lbs tomatillos, 14 lb yellow chile, 12 medium tomatoes, and more.

Yes, Salsa Enchilosa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Enchilosa

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