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+ servings
Texas Peppers Salsa Recipe

Texas Peppers Salsa Recipe

Steven Pennington
Simple recipe & technique to create a full-flavored salsa which surely will become your go-to salsa recipe. So incredibly good and easy.
5 from 2 votes
Prep Time 4 mins
Cook Time 0 mins
Roasting Peppers 8 mins
Total Time 12 mins
Course Appetizer
Cuisine Tex-Mex

Suggested Equipment

Cast Iron Skillet


  • Cento Brand Canned Tomatoes (Crushed Tomatoes) 1 28oz
  • RoTel Brand Canned Diced Tomatoes with Green Chiles 1 10oz
  • Chipotles in Adobo Sauce 1 teaspoon
  • Fresh Hatch Chili 1
  • Dried Guajillo Peppers 2
  • Jalapeno Pepper 1
  • Serrano Pepper 1
  • Sweet Onion / Vidalia / 1
  • Salt 1 teaspoon


  • Remove the peel from the onion and cut off the ends, then cut in half lengthwise
  • Slice the serrano and jalapeno in half / I keep the seeds & rib in place. If you do not want it too spicy then please remove the rib and seed
  • The Guajillo peppers, remove the stem and seeds
  • Heat cast-iron skillet to medium-high heat. Once hot, add the onion face down, peppers face down along with the dried Guajillo peppers
  • Pan roast until charred. You want to see charr on both sides of the onion. The onion needs to be charred to reach full flavor. Keep an eye on the dried Guajillo so they do not burn. Once you begin to smell the Guajillo aroma in the air the Guajillo only needs a short amount of time until correctly toasted. The serrano and jalapeno should take on some charr before removing from the heat too.
  • Add all charred ingredients to a blender and add the canned tomatoes and Rotel along with a pinch of salt. Blend until the consistency you enjoy. You can always chop up some fresh tomatoes and onion for more texture.
  • That's it. The flavor will develop overnight


Keyword Making Texas Salsa, Texas Pepper Salsa Recipe
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