Salsa Enchilosa Recipe

Name: Salsa Enchilosa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

1379

kcal

Calories

271

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Salsa Enchilosa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions