Tio Benito's Green Chile Salsa • I am New Mexico

Tio Benito’s Green Chile Salsa

Tio Benito’s Green Chile Salsa

Latino Foodie

Latino Foodie

  • YIELD: 3 Servings
  • PREP: 30 mins


  • 4 cups tomatoes (chopped)
  • 2 cups Extra Hot New Mexico green chile (roasted, peeled, chopped)
  • 1 cup banana pepper (chopped)
  • 3/4 cup onions (chopped)
  • 2 jalapeno pepper (seeded finely chopped)
  • 6 garlic cloves (finely chopped)
  • 1/2 cup vinegar or lemon juice
  • 1/2 tsp ground cumin
  • 2 tsp Mexican oregano (leaves)
  • 1 1/2 tsp salt


  1. Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup’s worth of tomatoes approximately – with vinegar should come out to approximately 1.5 cups). Blend until it’s liquefied. Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally.

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