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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.
Mango, Peach, and Pineapple Salsa
This peach and mango salsa with pineapple and jalapeño is fruity, spicy, and yummy on almost everything from chips to BBQ chicken, tacos, and even tofu.
Smoked Salsa
This robust homemade smoked salsa starts with tomatoes, onions, and peppers that are smoked low and slow in a smoker grill.
Hatch Chile Salsa
This quick and easy Hatch chile salsa is great on tortilla chips!
Tangy Rhubarb Salsa
I came up with this rhubarb salsa while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together!
Green Hot Sauce (Salsa Verde)
This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.
Air Fryer Roasted Salsa
This simple restaurant-style salsa is made with vegetables that are first roasted in your air fryer. Roasting adds an extra depth of flavor, while mellowing the usual bite you'd get from the onion and garlic. If you have an air fryer with a smaller basket, you can halve the recipe or roast the veggies in 2 batches. The longer you let the salsa sit, the better it becomes!
Fresh Restaurant-Style Salsa
This restaurant-style salsa with fresh tomatoes is high-quality or even better. It's flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a large batch, which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Jalapeno Salsa
I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.
Roasted Tomatillo and Garlic Salsa
Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.
Fresh Salsa
I love salsa. I always make it. I made this raw salsa recipe and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.
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 without onions that derives some of its smoky flavor from roasted poblano pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
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