Mexican Chili, Roasted Salsa, and a Family Legacy
My Aunt LaVerne was a beautiful Mexican woman I adored. She made and canned the best salsa ever. Our family lovingly called it “Mexican Chili,” and the name stuck. That roasted salsa had a depth of flavor no store-bought jar could match.
She moved halfway across the country when I was young, and years later, she sadly passed away. Her salsa recipe? Lost. Her kids didn’t have it. No one did. But I couldn’t let it disappear. So, I embarked on a mission—recreating Aunt LaVerne’s legendary Mexican chili.
A Picnic, a Jar, and a Revelation
One summer, Aunt LaVerne arrived at our house, a jar of her famous Mexican chili in hand. We had a picnic in the backyard, spreading out a feast on the picnic table. She popped open the jar, and the scent of roasted salsa filled the air. One taste, and the entire family was in awe. Chips disappeared at an alarming rate. Even Uncle Richard, who claimed to dislike salsa, went back for thirds. Aunt LaVerne just laughed, pleased that her salsa was once again stealing the show.
A Teenage Throwback to Canning Days
As a teenager, I watched my mom pull a weathered recipe card from her old, dusty box. It had been years since we’d had Aunt LaVerne’s salsa, but Mom was determined to bring it back. The kitchen turned into a chaotic mess of tomatoes, peppers, and the unmistakable scent of roasting goodness. That day, I learned how much effort went into canning—and how rewarding it was. The sound of lids sealing one by one made us feel victorious.
Nailed It! (Almost)
Years later, I experimented with tomatoes, peppers, and spices, tweaking batch after batch. Then, my husband took a bite and exclaimed, “Oh my gosh! This is the best salsa I’ve ever had!” That’s when I knew. I had captured the essence of Aunt LaVerne’s roasted salsa.
Now, I share this recipe with you. Make it, can it, and taste the love in every bite. Then, do me a favor—gather your family, open a jar, and watch it disappear. Because the best recipes aren’t just about flavor; they’re about the memories they create. Go make some!
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Also, don’t forget to browse my other articles and recipes for more inspiration on healthy living and spiritual growth!
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Mexican Chili Roasted Salsa
Ingredients
- 4 Large Tomatillos
- 8 Medium Tomatoes
- 3 Large Red Onions
- 1 Bulb Garlic (Its the whole bulb, not just a clove)
- 1 Large Yellow Sweet Bell Pepper
- 1 Large Red Sweet Bell Pepper
- 1 Large Green Sweet Bell Pepper
- 15 Whole Habanero Peppers (Or other spicy pepper of your choice)
- 1 Bunch Cilantro (Optional)
- 1 Large Lemon Juiced
- 1 Tbsp Celctic Sea Salt (Otional)
Instructions
- Preheat oven to 450*.
- Roughly chop all the vegetables (except the lemon juice and salt) into large pieces and place on baking pan(s).
- Roast for approximately 45 minutes. You may need to adjust the time. You want the vegetables to be lightly charred (massive smokey flavor).
- Remove from oven and put in food processor to chop into smaller bite size pieces. You do NOT want to blend it to a smooth consistency.
- Add lemon juice and salt.
- You can process in a water bath for 45 minutes or refrigerate and eat until gone, preferably within a week.
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