Preparation info

  • Difficulty


  • Makes about

    1 quart

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Our customers like our salsa so much that we sell it for take-home. At the restaurant, we serve it with chips and on our enchiladas, burritos, Eggplant Veracruz, and other Mexican dishes. It’s delicious stirred into sour cream and served as a dip with chips. Make a double batch for the weekend.


  • ¼ cup olive oil
  • 2 small onions, chopped
  • 6 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes, or more, to taste
  • 2 green bell peppers, seeded and coarsely chopped
  • 1 28-ounce can whole tomatoes in juice, crushed by hand
  • ½ cup chopped parsley
  • Salt and black pepper, to taste


Heat the oil in a large pot over low heat. Add the onions, garlic, chili powder, cumin, oregano, red pepper flakes, and peppers. Cook, uncovered, over low heat for 15 minutes, stirring occasionally, until the onions are soft. Add the tomatoes, parsley, salt, and pepper. Simmer for 30 minutes, stirring frequently. Taste for seasoning.