John's Super Bowl Salsa

This no-cook salsa comes together in a food processor in about five minutes flat. Roasted green chiles, canned whole tomatoes, green onions, garlic, and a hit of dried red chili get pulsed into a chunky, scoopable dip that’s ready the second you stop the blade.

The roasted green chiles do most of the flavor work. That charred, smoky heat is something raw peppers can’t deliver. Combined with dried red chili for a second layer of warmth, you get a salsa with real backbone.

Draining the canned tomatoes before processing is a must. Skip it and you’ll end up with watery soup instead of thick salsa. The tomato sauce goes in separately to bind everything and give it body.

Pulse in short bursts and check the texture often. You want something between chunky and smooth, with enough body to stay on a chip without dripping off.

Pro Tips

• Use fire-roasted green chiles if you can find them. The smokier the chile, the more complex the finished salsa.
• Let the salsa rest in the fridge for at least 30 minutes before serving. The flavors need time to blend together.
• Start with one tablespoon of dried red chili and taste before adding more. You can always add heat but you can’t take it away.
• Fresh cilantro works even better than dried if you have it on hand. Add a generous handful.

Variations

• Mango salsa: Add diced fresh mango for a sweet-heat combination that pairs well with grilled fish.
• Smoky chipotle: Swap the dried red chili for a chipotle pepper in adobo sauce for deep, smoky heat.
• Pico style: Pulse less for a chunkier texture and stir in diced fresh onion and lime juice.