Over the last few years salsa has evolved from a simple dip for chips, to a versatile addition to a variety of favorite dishes. Traditional salsa is made from fresh chopped chiles, onions, tomatoes, flavored with a variety of spices.  Fresh homemade salsa is a healthy addition to any meal.  It's free of preservatives and high in natural vitamins.

The varitety of salsa recipes is only limited to your imagination.

Salsa Roja or red salsa derives its color from tomatoes or red chilies.

Salsa Verde or green salsa is made with tomatillos or green chilies.

Anaheim Chiles are a bright green ranging in size from 5 to 8 inches in length and 1 to 2 inches width.  They have a range of flavors from mildly sweet to a medium hot.

Jalapeno Chiles are darker green in color.  They are a smaller chile with a more cylindrical shape.  These chiles are very hot.

Pimentos are usually canned and are a little bit sweeter than red bell peppers.

Serrano Chiles are extremely hot.  They are small, usually an inch or so long, and start out green then change to orange and finally red as they ripen.

Salsa Roja

3 or 4 med. tomatoes, diced

1/4 to 1/2 cup of diced onions

1 - 4 oz can of diced Green Chiles, drained

1/4 cup cilantro, chopped if fresh

salt to taste

Combine all ingredients in a bowl and serve chilled or at room temperature.

Makes 1 1/2 to 2 cups

Salsa Verde

1 to 2 cups of diced tomatillos

2 jalapenos, diced with seeds removed

1/2 cup cilantro, chopped if fresh

1 glove of garlic or to taste if powdered

Process ingredients in a blender and refrigerate for several hours before serving

Makes 2 cups

Salsa Verde ala Mexico

1 to 2 cups tomitillos

1 serrano chile, chopped fine

1/2 med. onion, minced

1 Tbsp cilantro, chopped if fresh

salt to taste

Process ingredients in a blender. Adjust seasoning to taste.

Makes 2 cups

Chunky Salsa

8 tomatoes, chopped

1 medium onion, chopped

2 Anaheim chiles, seeded and diced

1 jalapenos chiles, seeded and diced

1 serrano chiles, seeded and diced

2 Tbsp. vegetable oil

2 Tbsp vinegar

Garlic salt and pepper to taste

Combine ingredients and chill in the refrigerator

Makes 4 cups

Black Bean Salsa

1 can of black beans, drained

1 onion, diced

1/2 cup pimentos, diced

1/8 tsp. ground cumin

1/2 cup cilantro

1 Tbsp. lime juice

Mix ingredients and chill in the refrigerator

Makes 2 to 3 cups

Bean Salsa with Tomatoes

2 tomatoes, chopped

1 red onion, chopped

1/4 cup of English cucumber, chopped

1 green chili pepper, chopped

1 small yellow bell pepper, chopped

1 1/2 cups canned mixed beans, drain and rinse

1 Tbsp fresh cilantro, chopped

1 Tbsp olive oil

1 Tbsp lime juice

salt and pepper to taste

Combine ingredients and serve chilled

Vegetable Salsa

1 tomatoes, diced

1 zucchini, diced

1 yellow squash, diced

2 jalapeno chiles, diced

2 Tbsp lime juice

1/3 cup cilantro

Combine ingredients and refrigerate over night.

Makes 2 cups

Mango Salsa

1 chopped mango with juice

1 small red onion, chopped

1Tbsp lime juice

2 tsp fresh mint, chopped

salt to taste

Combine and serve cold.

There is no limit to the use and variety of salsa roja and salsa verde.  The advantages of making your own salsa at home is the ability to pick and chose the ingredients that suit your individual taste.

So, have fun, experiment and enjoy.

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