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Mike’s Long Hot Pepper 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. Rinse and thoroughly dry your roma tomatoes and Little Bear long hot peppers.
  2. Wear gloves to deseed and chop your long hot peppers.
  3. Dice the roma tomatoes and set them aside in a bowl.
  4. Dice the HoneySweet onion and place it in a separate bowl.
  5. Mince the garlic and set it aside.
  6. Heat olive oil over medium heat in a large pan.
  7. Add the chopped long hot peppers and cook until they soften.
  8. Incorporate the diced onions and cook until translucent.
  9. Create a small well in the center of the pan and add the minced garlic. Cook for 1-2 minutes until fragrant. Be cautious not to overcook as garlic can burn easily.
  10. Add the chopped roma tomatoes and simmer until tender. Remove from heat and let the salsa cool completely before serving.



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