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(Almost Famous) Tepin Salsa

Posted By Chris On 10/8/12 @ 12:49 pm In Sauces,Snacks & Such | 5 Comments

I have two abilities of which I’m definitely a bit overly proud.

The first is my tree-climbing ability, but that (usually) has nothing to do with food. (We’ll save my rant regarding shaved palm trees for another day.)

The second, and more relevant, is my salsa-making ability. When it comes to this recipe in particular, I’m like an oblivious, proud parent; I’m 85-percent sure that this is the best salsa in the world. Someday, it’ll be famous.

Ok, fine – it won’t be famous. But it is, actually, close to half-decent.

There are two things that make this recipe unique. First, it uses canned tomatoes. I know, I know – sacrilege. Whole, peeled, San Marzano tomatoes, however, give this salsa some much-needed sweetness. Second, it gets its heat from tepin peppers. A buddy turned me on to these little fireballs a few years back, and I’ve used them in this recipe ever since. Yah, they’re hot – but they also impart a really unique flavor upon the finished salsa. They’re worth tracking down.

(On that note: getting your mitts on some tepin can be difficult, especially if you live outside the Southwest. I apologize for that. If you ask reeeaaal nice, however, I’ll send you one of my many bags. I tend to stock up on the stuff.)

Tepin Salsa

Makes a medium-sized bowl

  • 1 28-ounce can whole, peeled, San Marzano tomatoes, drained
  • 1/2 red onion, rough chopped
  • 2 cloves garlic, peeled and rough chopped
  • juice of 1-2 limes
  • 1 jalapeno, stem and seeds removed, rough chopped
  • 1 handful cilantro leaves
  • 6-8 dried tepin peppers (for medium heat)
  • salt & pepper, to taste
  • 1 good glug olive oil
  • 1 large avocado (optional), peeled and diced
  1. Combine all ingredients, less the tepin, in a large food processor.
  2. Add the tepin peppers, crushing them before adding them to the mixture. Be careful – tepin peppers are super hot. If you crush them between your fingers, wash your hands immediately after handling them.
  3. Pulse the mixture until the salsa is smooth, but still textured.
  4. (Optional) Before serving, fold in the diced avocado.

Starting the week off right to:

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