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Everybody Salsa

One of my favorite homemade salsas.

I give you my Salsa de Chile Japones… it’s a really good thing!


Served this up today in a decades old sarten (pan) that my paternal grandmother cooked in for many years. She is no longer with us, having her cooking vessel is a real blessing and brings back some pleasant memories of good times with her.  


So, first I gather my ingredients. Next… the onion, oregano and salt.



 Here I begin to roast/toast the vegi’s


Into the blender it all goes…

Salsa de Chile Japones


  • 1/3 cup chile japones
  • 4 small tomatoes
  • 1/4 medium white onion
  • 1 garlic clove
  • 1 tablespoon chopped cilantro
  • 1 pinch dry oregano
  • 1 to 1 and 1/2 teaspoons salt


1. Heat a medium size sauté pan to medium heat.
2. Spray cooking oil on it to coat, I use
extra virgin olive oil spray.
3. Place the chile japones, tomatoes, onion
and garlic in your heated pan.
4. Pan roast all the above items (in step 3),
flip ingredients as they begin to turn a nice roasted color.
You will have to keep a close watch as to not over-brown anything.
The garlic will brown fast. The chile japones as well.
Remove the items from the pan as they are done.
Place them in a bowl.
It should go like this… garlic out first, next chiles,
then onions and finally the tomatoes.
5. Once cooled, peel the tomatoes (keeping any juices), it is not necessary
to remove all the skin but I like to remove
at least some of it.
6. Next and without losing any liquid from the tomatoes
cut out the tough stem area center.
I place the tomatoes over my bowl as to not lose the liquid,
you’ll want this liquid to give the salsa a good consistency.

You are now ready to blend your ingredients.

7. Add the pan roasted ingredients and any tomato juices to your blender,
next add in the cilantro, oregano and salt.
8. Blend together all ingredients until sooth.
9. Adjust seasonings to your liking.


Notes… if your salsa is too thick by all means add a bit of water, go little by little, you’ll have to adjust the seasonings if you go with a fair amount of water. So add more salt and in this case I would add more garlic in powder form at this point. 

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Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.

1 Comment

  1. Vincent says

    wow! looks delicious! I love your images too, you must be a food photographer as well as a fantastic chef right!?


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