Trifecta Triple Chile Salsa
  • 3 jalapeno chile peppers,finely chopped
  • 1 habanero chile, chopped
  • 1 anaheim green chile, chopped (you may substitute 1 small can green chiles)
  • 10-12 firm tomatoes, diced
  • 1 medium onion, diced
  • 6 medium cloves garlic, chopped
  • cilantro to taste
  • salt & pepper to taste
  1. Preparing chiles: Wash and dry chiles; slit each pepper along the side to allow steam to escape. Peel using one of these two methods to blister skins:
  2. Oven or broiler method to blister skins – place chiles in a hot oven (400°f) or broiler for 6 to 8 minutes until skins blister.
  3. Range-top method to blister skins – cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
  4. To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the chiles easier.) Cool several minutes; slip off skins. Discard seeds and chop.
  5. Feel free to use a food processor for the chopping just go easy on the "pulsing" not too fine and not too course, got it?
  6. Mix all ingredients in bowl, and if you have the discipline to allow it to sit for an hour the flavors will blend to a mighty tasty homemade salsa.
Nutrition Information
Calories: 478 Fat: 5 g     Saturated fat: 1 g     Trans fat: 0 g     Carbohydrates: 103 g     Sugar: 67 g     Sodium:  117 mg     Fiber: 34 g     Protein: 22 g     Cholesterol: 0 mg    
Recipe by Great Salsa Recipes at