Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
50 mins
cook:
45 mins
total:
1 hr 35 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

108 calories; protein 3.2g; carbohydrates 4.8g; fat 8.7g; cholesterol 12.9mg; sodium 449.6mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/01/2018
I'm torn with how to rate this recipe. For the record I made this exactly as written leaving out the optional mushrooms. While the flavor is good there isn't anything "sauce" about this recipe and you sure couldn't eat it as a soup like the recipe submitter mentions. Was there a blending step that was left out perhaps? As written you will end up with a warm pico de gallo which is fine but don't count on a sauce. Read More