Skip to Content

Mike’s Long Hot Salsa

4 16 oz Mason Jars
Prep Time
30 minutes
Cook Time
40 minutes


Nitrile Gloves

Black Pepper to taste

Salt to taste

2 Tbs Olive Oil

13-15 Longhot Peppers

12 Roma Tomatoes

5 Cloves of Garlic

1 Large Honeysweet Onion

4 16 oz Air-tight Containers



  1. Wash and carefully dry your Roma Tomatoes and Long Hot Peppers.
  2. De-seed and chop your Long Hot Peppers. Note: You want to wear gloves to de-seed.
  3. Dice your Roma Tomatoes and put them in a bowl and place it to the side.
  4. Dice your HoneySweet Onion and place them in a bowl.
  5. Mince your Garlic and set it aside
  6. Heat olive oil on medium in a large pan.
  7. Add Long Hot Peppers and cook until they soften.
  8. Add the diced onions and cook until they are translucent.
  9. Create a small hole in the center of the pan and add your minced garlic. Note: Creating the hole allows for the garlic to completely cook through, about 1-2 minutes. Don’t let the garlic cook in this shallow area for more than 3 minutes because it can burn very easily.
  10. Add chopped Roma tomatoes and allow them to simmer until cooked through. Remove from heat and allow the salsa to cool completely.



More Recipes