Stevie's Salsa

the memory

I grew up in Vermont where Mexican food was unheard of. I'm talkin' like the grocery stores didn't even carry tortillas! When I first moved to Tucson in 1980, I had never lived anywhere near a desert and didn't even know what a pinto bean was. About a year into living in Tucson, we were invited to cook for a pastors conference. At this conference I was introduced to Joe, Mercy and Roger. I was such a gringo and had no clue what I was doing! So much so that Joe and Mercy lovingly named me Mercy's bleached sister. I don't remember everything that Joe put in his salsa but I sure was watchful in hopes of being able to recreate this delicious salsa. One skill I was not willing to acquire was finely chopping everything by hand, that's too much work. So with a little help from my friends the food processor and time, this recipe has evolved over the years to what it is today. Grab some chips and enjoy!

  • 1  -  28oz can of whole tomatoes (cheap tomatoes are the best.  You don't want to use the kind that has tomato juice included.)
  • 1  -  7oz can of chopped green chilies
  • 1-2  -  bunches of green onions/scallions (depending how big the bunch is)
  • 1  -  good size bunch of cilantro
  • 1  -  yellow  banana chili  or a jalapeño (I like the flavor of the banana chili better but most people like the hotness of the jalapeño)
  • 4  -  garlic cloves or a teaspoon of garlic powder
  • 1  -  teaspoon oregano
  • 1  -  teaspoon of salt
  • 2  -  shakes of crushed red peppers (or if you‘re Jonathan keep shaking)
  • 2  -  tablespoons  lime juice


Place all ingredients into the food processor and blend 20-30 seconds. I tend to just pulsate it until I get the chunky consistency I like.

Make sure to taste the salsa once it has been mixed. sometimes it may need a bit more salt or lime juice.  Enjoy!

Salsa can stay fresh for up to 4 days by refrigerating right away.

Mexican Quiche