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Salsa Three Ways

Updated on August 27, 2014

Salsa is one of the most popular condiments in the United States. You can spread it on your nachos, your tacos, and your burritoes. Add it to your morning omelette for a Mexican flair. Or you can just dip your tortilla chips in it. There are a lot of uses for salsa. You're probably used to buying salsa at the grocery store. But why buy it, when you can make it fresh? Salsa is easy to make, and if you make it yourself, you'll know just what is going into it. You can also control the level of heat in the salsa, by varying the types and amounts of peppers. I'm sharing with you three salsa recipes that I use when I make my own salsa. Mild tomato salsa, spicy tomato salsa, and salsa verde. You can follow these recipes as they are, or adjust them to your tastes. Make these salsas for your next nacho party, and impress your friends.

Mild Tomato Salsa


3-4 medium tomatoes
1/2 medium onion
1/2 green bell pepper
1/2 orange bell pepper
1/4 cup fresh cilantro
Juice of 1 lime
salt and pepper to taste


Place the 1 of the tomatoes into a blender and puree. Pour the tomato puree into a medium mixing bowl.

Cut the rest of the tomatoes into quarters, and place in the bowl of a food processor. Add the onion, peppers, and cilantro. Pulse a few times to chop the vegetables. If you want the salsa less chunky, pulse a few more times.

Pour the contents of the food processor into the tomato puree. Add the lime juice, and stir to combine. Cover the salsa, and place in the refrigerator to allow the flavors to blend. Taste the salsa, and add salt and pepper as necessary.

Spicy Tomato Salsa


3-4 medium tomatoes
1/2 medium onion
2 jalapeno peppers
1 serrano pepper
2 habanero peppers
2 chipotle peppers
1/4 cup fresh cilantro
Juice of 1 lime
salt and pepper to taste.


Add the tomatoes, onion, all of the peppers, and the cilantro to the bowl of a food processor. Pulse a few times to finely chop the vegetables, but do not puree.

Stir in the lime juice.

Cover and refrigerate to let the flavors blend. Add salt and pepper as necessary.

Salsa Verde (Green Salsa)


2 - 12 oz. cans of tomatillos, or 15-20 fresh tomatillos
1 medium onion, chopped
2 cloves of garlic, chopped
1/4 cup fresh cilantro
Juice of 1 lime
3-6 serrano peppers
salt and pepper to taste


If you are using fresh tomatillos, remove the paper husks, and wash the tomatillos off.

Place the tomatillos, onion, garlic, cilantro, lime juice, and peppers to a blender, and puree. Add the salt and pepper to taste.

Let the salsa sit in the refrigerator for a few hours to let the flavors blend.

 With any of these salsas, you can add an extra dimension of flavor, by roasting some or all of the peppers. Heat a cast iron skillet over high heat, and place the peppers in the skillet. Turn the peppers occasionally, until charred and blistered on all sides. Remove the peppers from the skillet, and place them into a bowl. Tightly cover the bowl with plastic wrap, and let sit for 15 minutes. Remove the peppers from the bowl, and under running water, rub the skins off.

You can also control the heat level of the salsas by properly preparing the peppers. Cut the peppers in half. You'll see the seeds and membrane inside the pepper. If you remove the seeds and membrane, you'll remove most of the heat from the peppers.

Of course, if you want your salsa really hot, you can add a few drops of your favorite hot sauce.


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    • Cris A profile image

      Cris A 

      9 years ago from Manila, Philippines

      This is great! I love all kinds of salsas. I usually have it with taquitos and Doritos - any flavor will do! Thanks for sharing :D

    • dorbledog profile imageAUTHOR


      9 years ago from Spokane, WA

      Thank you, Rochelle. I just made these salsas about a week ago for a family get together, and everyone loved them. Especially the spicy salsa.

    • Rochelle Frank profile image

      Rochelle Frank 

      9 years ago from California Gold Country

      Oh, cool--- I mean: hot! I loves salsa, fresh made, the best. Thanks for sharing.


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