Easy go to salsa... Super yummy!!Originally is made on the grill and puréed in a molcajete. I'm presenting the Americanized version. This is how I do it in California. I love salsas !!

This is a quick and easy recipe to use for any last minute Mexican feast!

This is a classic salsa verde recipe with roasted veggies and peppers. It is heavy on the garlic as are many of my salsa recipes but it goes so well with verde sauces. This will be a solid medium heat and great with your favorite tortilla chips or on taco salads, or other Mexican cuisine as well as steaks!

This quick, easy recipe is so fresh and delicious you'll never buy a pre-made salsa again.

This is a variety of salsa that is often served alongside meals at Mexican restaurants. I find the green salsa more refreshing so I prefer it. Tomatillos are usually used in cooking after heating but I wanted a more refreshing flavour so left them fresh to make Salsa Verde Cruda.This is a well-known spicy sauce, just like Tabasco, that can be used in a variety of cooking, not just Mexican. Serve it on the side if you're using it for a party as people will have differing tolerances for spicy food. Please adjust the salt according to the type of food that you plan to serve this salsa with. You can use it to dip chips into as well (but it's quite spicy so be careful!) Recipe by dreamy-kitten

This is an authentic recipe from my old friend in Mexico. She'll also add Bell Peppers - of any color - to her recipe if she has them on hand.This recipe will fill a standard sized Margarita pitcher.

This recipe came about as I needed to find something to do with a lot of the leftover scragglers in my garden at the end of the season, along with some of the fall fruits & vegetables. 👏😊😏 Serve with tortilla chips or add to burritos, tacos, or anything you like. 🥰👌😎👍

This recipe is coming to you from the diabolical minds of my imaginative little culinary monsters! Muahaha! 😈This fantastically fresh, fruity and super sassy salsa is great with homemade salty tortilla chips. Or, served over baked fish and chicken.You might consider this salsa way too spicy based upon her ingredients - but I assure you - it's really not. The fruit seems to tame the heat. Heck, even my 6, 7 and 8 year old students easily devoured it. 😆 However, my wife, who's a bit of a scolville pansey, did rate the heat at a 7 out of 10.Feel free to add additional fruits to this delicious salsa! In fact, have fun with it. I know my students did! Great work kiddos!

Ages old family recipe. So simple yet so much flavor! Goes well on sunny side eggs (my fav) or anything you can imagine.. from pizza to pasta to paninis!

Here in New Mexico we typically make this Salsa Verde from scratch. But, most don't have access to roasted Hatch Green Chilies or roasted tomatillos. However, you'll be able to easily locate these ingredients listed below in most US supermarkets.

A quick and tasty salsa great for Southwester, Mexican, and Tex-Mex.

Sometimes, one little tweak in technique or process using the same set of ingredients makes a noticeable difference in the result.Juicy, tangy, fresh tomatoes on your salad are one flavor experience quite different from the mellowed, sweet, almost caramelized flavor of the roasted or stewed ones on your pasta. The marinade that's grilled (and caramelized) on your steak or pork chop is a totally other, yet complementary, thing to the raw marinade used as a dipping sauce...And pico de gallo - with the separate bits of savory onion, hot jalapeno, zesty tomato and fragrant cilantro, all steeped in the refreshing juice of fresh lime - transforms into a luscious, piquant salsa suitable for dressing, dipping or marinating, when blended and emulsified with a little bit of oil.While this blended version is not necessarily superior to the chunky stuff, I've found that one advantage to blending/emulsification is that the stuff keeps its flavor and integrity longer than pico de gallo, which sweats a lot of liquid within a few hours of making, throwing off the flavor balance and altering the texture of the individual components in a way I don't enjoy as much.And sometimes you just like smooth better than chunky. ;)