Prep time: 50 mins
Cook time: COOK 45 mins
Servings: Original recipe makes 24 servings
I’m a chile pepper nut from South Carolina. This is an awesome recipe I adapted from a Chilihead in East Texas; it’s great if you like fresh salsa. This can be eaten with tortilla chips or as a soup!
- 1 pound bacon, diced
- 1 red onion, diced
- 1 tablespoon minced garlic
- 1 bunch green onions, sliced
- 2 green bell peppers, chopped
- 2 yellow bell peppers chopped
- 8 jalapeno or serrano peppers, chopped
- 2 poblano peppers, chopped
- 1/2 cup sliced mushrooms (optional)
- 8 roma tomatoes, diced
- 2 (10 ounce) cans diced tomatoes with green chile peppers, drained
- 1 teaspoon lime juice
- 3/4 cup chopped cilantro
- 2 teaspoons salt
- 2 teaspoons black pepper
Cook bacon in a large skillet over medium heat until it releases it’s oil and begins to crisp. Strain out bacon, and pour off all but 1 tablespoon of bacon grease.
Stir in the red onion, garlic, green onions, green bell peppers, yellow bell peppers, jalapeno peppers, poblano peppers, mushrooms, and roma tomatoes. Pour in the canned tomatoes and lime juice. Season with cilantro, salt, and black pepper. Bring to a boil, and then reduce heat to medium-low; simmer until the sauce reaches desired consistency.