A great ‘salsa’ NOT BLENDED! Chunky, crisp, and yummy! Buy some freezer containers, this recipe makes A LOT, or share with friends. I once could not find white balsamic vinegar and used the dark without any problems. Freezes well.
Salsa
Restaurant Style Salsa
This is a salsa like you would get at a Mexican food restaurant, and is perfect with thin tortilla chips…
Gator Salsa
This salsa is not for the wimps. I have tried to come up with the best salsa I can, and I think I did!!!
Adobo Herb Salsa
The unique smoky flavor of Adobo sauce makes this salsa a crowd pleaser. Easy to make with canned ingredients, your friends will think it came fresh from your garden.
Hermano Roberto’s Simple Salsa
This is a simple salsa recipe I learned from my brother-in-law who worked at an authentic Mexican restaurant. Boiling the jalapeno peppers is the magic to the recipe. This is great with tortilla chips, tacos, or other Mexican recipes.
Tomato Salsa without Onions
My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it’s smokey flavor from the roasted pepper. I’ve taken to roasting the peppers in bulk so I can always have some on hand.
Toe’s Best Salsa
This is the best homemade salsa recipe I’ve ever made. If you love restaurant-style salsa, look no further!
Scott’s Pico de Gallo
Fresh mild salsa. The flavor is best after it sits for a while as the lime juice will mellow out the flavor of the onion and the salt will bring the juices out of the tomato. If you want to make it fast, chop everything in a food processor, but you will not get the same texture as hand-chopped salsa. Also, if you want it spicy add a little chopped jalapeno. Last, you can use the juice from this pico de gallo to make a quick guacamole, just add some of the pico de gallo juice to the avocados, some extra salt, a little mayo, and your guacamole is ready!
Cinco de Mayo Salsa Cruda
One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.
Cliff’s Hot Sauce
This a quick and easy hot sauce my dad makes with canned tomatoes, jalapeno peppers, and spices. My mom had to go behind him to write down what he was tossing in. Charring the jalapeno peppers (optional) gives it that smokiness, and the jalapeno pepper seeds need to be in the hot sauce (picante) for the heat.
Secret Ingredient Pico de Gallo
This is a pico de gallo recipe that will have everyone asking ‘how did you make this?’ They will be surprised when you tell them the ingredients include a pickle!
Mexican Salsa II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Mexican Caviar
This delicious salsa dip is easy to make and blends the distinctive flavors of tarragon vinegar, green chile peppers and black olives in a zesty tomato mixture. Serve with tortilla chips.
Francisco’s Blender Salsa
This salsa is a staple at our house. There’s nothing better to serve as a dip for tortilla chips or as a condiment for your favorite Mexican food. Include jalapeno peppers for added heat.
Sweet and Mild Cooked Tomato Salsa
When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too.
Jill’s Salsa
This quick and easy salsa can be made in just a few minutes with a food processor. Green onions instead of white onions give it a nice, mellow flavor to balance the kick of the jalapenos. This recipe also works well with 2-3 habanero peppers instead of the jalapenos. But be sure to remove the seeds and membrane from the habaneros first! Grab a bag of tortilla chips, dip, eat, and enjoy!
