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Chile Pepper Knock-Off Salsa

salsaMichael is from Yuma, Arizona. From what I can gather, the only good thing about being from Yuma is a little restaurant there called Chile Pepper. Whenever Michael’s mom travels to Yuma and back, she brings back bags of burritos, rolled tacos, and containers of their signature salsa. A friend of the family developed a knock-off recipe that I have since improved slightly. Here it is:

The Ingredients

  • 8 1/2 ounces ultra crushed tomatoes – or, essentially, tomatoes pulsed to oblivion in the blender. The original knock-off recipe called for an actual 8oz can of tomato sauce and 4oz of water, but I have upgraded this to something that closer resembles an actual tomato. Whatever you use, the key is  that it’s tomato-y and it’s smooth. No chunks in this salsa.
  • 1/2 t salt
  • 1 T Mexican oregano.
  • 3 cloves of crushed garlic
  • 2 t chile de arbol crushed red peppers
  • 1/2 T dry minced onion

The Directions

I’ve only been able to find the chile de arbol as dried whole chilies, so I disintegrate those first in the blender. Then, I add the remaining ingredients and blend until the sauce is completely smooth. When I make this, I triple or quadruple the recipe, and it maybe lasts the week. Maybe.

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9 responses to “Chile Pepper Knock-Off Salsa

  1. Carli February 6, 2011 at 8:28 pm

    This would be gone in a day in my apartment, and only one of us even eats salsa.

  2. Juan Castillo April 18, 2013 at 12:45 am

    That is not close to being the recipe to the salsa. My great grandmother built and owns chile pepper to this day!

  3. kinggambrinus August 15, 2013 at 9:46 pm

    its pretty close.just made it!

  4. Erin September 9, 2013 at 9:30 pm

    Any luck re-creating their bean and cheese burritos? Or know how to arrange a fed ex delivery in dry ice??

  5. John Ochoa October 17, 2013 at 7:26 am

    I remember the salsa being mostly watery. With a hint of vinegar of something, really good though it’s almost the right salsa. Great for dipping knock off rolled tacos haha…

  6. Tommy February 23, 2015 at 1:04 am

    I am wondering of the garlic and onion should be roasted first. Bring out the fullness of the ingredients and soften the bite from those so that it doesn’t over power the smokiness of the chili. Anyone tried this yet? Btw the Tortillas are Sonoran Tortillas. La Preferida Authentic Refried Beans cooked with a pinch of salt and a table spoon or two of Crema or Sour Cream with the Jack/mozz blend is REALLY close!

  7. Robin November 16, 2015 at 9:41 pm

    also being from Yuma, I agree with Michael. My recipe is almost identical for the salsa, except I use tomato juice. Not the v8, but plain old tomato juice. I will, however, try it with the tomatoes pureed also

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