Bill Beckelman
Hikes OHV Recipes


Chips and Salsa

All purpose table salsa. Great for chips and salsa or on top of mexican foods.


  • 3 fifteen ounce cans of diced tomatoes
  • 1 can of Rotel
  • 1 sweet yellow onion
  • 1 to 2 jalapeƱos
  • 2 to 4 serrano chiles
  • 1 bunch of cilantro
  • 1 tablespoon cumin
  • 1 tablespoon kosher salt
  • Canola oil spray


  • Kitchen knife
  • Blender / Vitamix
  • Measuring spoon
  • Sheet pan
  • Foil
  • Air tight container for storage


  • Foil sheet pan and spray with canola oil
  • Slice onion into ~1/4" slices and lay flat on sheet pan
  • Wash and dry chiles and then add to sheet pan
  • Spray onion and chiles with canola oil
  • Roast onion and chiles on grill or under broiler until well blackened. Turn as necessary.
  • Let onion and chiles cool then remove stems
  • Drain tomatoes and then add to blender along with cilantro, cumin, salt, roasted onion and chiles.
  • Blend to desired consistency (most likely pretty smooth)
  • Store in airtight container