Salsa Recipes Made from Home

House Salsa

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z

General Salsa Making Tip:

Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z


House Salsa

1 bunch green onions, trimmed, cut into 1-inch pieces, and/or 1/3 cup
red onion, chopped
3 cloves garlic
1/4 cup coarsely chopped fresh cilantro leaves
A 4-ounce can chopped green chiles
A 28-ounce can tomatoes, with juice (or better yet, about 2 cups chopped
fresh vine-ripened tomatoes, in season)
Juice of 1 lime
1 tablespoon olive oil

1 teaspoon seasoned salt or Cajun seasoning blend
Additional hot stuff as desired - Tabasco, jalapeño, whatever you like...

Using a food processor, place the onion, garlic and cilantro leaves in the work bowl, and pulse a few times to chop. Scrape down the sides of the bowl with a rubber spatula and add the remaining ingredients. Pulse a few more times - enough to achieve a uniformly chunky consistency.

Let the salsa ripen at room temperature for an hour or longer. If you like a traditional "soupy" salsa, stir in 1/4 cup ice water at serving time. Adding ice water to cool the salsa is preferable to refrigerating it, since that changes its flavor and texture for the worse.

Makes about 1 1/2 to 2 cups.

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