Horse Trader Salsa

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 25 mins

This is the perfect salsa to make when your garden is heavy with peppers that have been baking and intensifying in the late-summer sun. If you buy them at the store, go for a mix of varieties and colors. Don’t puree this salsa—the rough flecks of chile pepper are part of the appeal. The thyme provides a faint herbaceous flavor through the heat, which is significant. Feel free to use other varieties of milder chile peppers, such as yellow Hungarian wax or red Fresno, in the mix.


20ounces fresh red, green and yellow jalapeno, serrano or baby bell peppers, stemmed but not seeded
1large ripe tomato, chopped
1medium onion, chopped
3 to 4sprigs thyme
1teaspoon salt
1 1/2teaspoons red wine vinegar
2cups water


  1. Place all ingredients in a large pot or Dutch oven. Add water (it should come about halfway up the vegetable mix). Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer 25 to 30 minutes, stirring occasionally and adding more water if the pot gets too dry.
  2. When peppers are completely soft, remove from heat and let cool. Remove thyme sprigs, and use a potato masher to blend. Add more salt if desired. Serve with tortilla chips. Stored in the refrigerator in a sealed container, this salsa lasts 7 to 10 days. Makes about 3 cups.

Recipe by Paula Disbrowe.

Nutritional Info *per serving

  • Calories 20
  • Glycemic Load 0
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 200mg
  • Potassium 160mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 3g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 100%
  • Calcium 2%
  • Iron 4%