Hello, my name is Angie and I am an addict. Salsa is my drug. I can not resist it and I constantly crave it. This is what growing up in San Antonio will do to a person. While living on the east coast for 7 years, I never once found salsa that was up to my standards. And every trip I made back to San Antonio, I’d insist on eating Mexican food for every meal, so I could get my fix. Luckily I’m back in Texas now, and no longer have to suffer through good-salsa-withdrawal (but let’s be honest, while the Tex-Mex in Austin is better than 99% of the rest of the country’s, it’s still not as good as San Antonio’s).
1) Combine all ingredients in a food processor or blender.
2) The salsa will be frothy from blending, so you may choose to let it settle in the refrigerator for 30 min-1 hour. (I often don’t have the patience for this and just dig right in.)
Uno. The classic
After 30 years of salsa sampling, I can authoritatively say that I have perfected this salsa recipe.
Ingredients: 2 large tomatoes, 1/4 – 1/2 purple onion (start out with less, you can always add more), 1 seeded jalapeño, 1 garlic clove, juice from 1 lime, 1 handful of cilantro.
Dos. Salsa verde
The fantastic thing about making salsa is that it’s basically the same recipe for every kind, with just a slight variation. Salsa verde uses green tomatillos (yes, that’s different than green tomatoes!), instead of red tomatoes. The tomatillos give salsa verde a tangier flavor. Fresh salsa verde is my absolute favorite salsa ever!
Ingredients: 3-5 tomatillos (depending on size) with husks removed, 1/4 – 1/2 white onion (start out with less, you can always add more), 1 seeded jalapeño, 1 garlic clove, juice from 1 lime, 1 handful of cilantro.
Tres. Creamy avocado salsa
Adding avocado to the classic salsa makes it fantastically creamy and delicious!
Ingredients: 1 large tomato, 1 avocado, 1/4 – 1/2 purple onion (start out with less, you can always add more), 1 seeded jalapeño, 1 garlic clove, juice from 1 lime, 1 handful of cilantro.
Cuatro. Pineapple salsa
The sweetness of the pineapple works perfectly with the spicy-cilantro Mexican flavor. You can make this one with or without the tomato.
Ingredients: 1 large tomato (optional), 1 cup pineapple (fresh, frozen-thawed, or canned), 1/4 – 1/2 purple onion (start out with less, you can always add more), 1 seeded jalapeño, juice from 1 lime, 1 handful of cilantro.
Photos from and flickr.com and recipesforsalsa.com
Cinco. Cranberry or Blackberry salsa
In the summer use blackberries and in the winter use cranberries. The sweet & tangy flavors of the berries work unbelievably well with the jalapeño/onion/cilantro flavors of the salsa. What a deliciously unique treat!
Ingredients: 1 cup of cranberries or blackberries (fresh or frozen-thawed), 1/4 – 1/2 purple onion (start out with less, you can always add more), 1 seeded jalapeño, juice from 1 lime, 1 handful of cilantro, 1/2 – 1 cup 100% fruit juice like cranberry juice or apple juice (use this to sweeten the tangy salsa, add a small amount at a time until desired sweetness is reached)
I couldn’t just stop here (I told you, I’m addicted) so here are a few extras that are technically not salsa, but are close enough.
Really, there’s not much worse than guacamole squeezed out of a bag. Always make your own. You won’t regret it. (You can make this in the food processor or blender just like salsa. If using tomato, add the chopped tomato pieces after blending so they stay chunky.)
Ingredients: 1 avocado, 1/4 white or purple onion, 1/2 tomato (optional), 1 seeded jalapeño, 1 garlic clove, juice from 1 lime, 1 handful of cilantro.
Siete. Pico de gallo with hearts of palm
Who would have thought that hearts of palm would work in pico de gallo? Since hearts of palm is one of my favorites and salsa/pico is one of my favorites… why not combine the two?! Yum. To make pico, do not blend/process the ingredients. Instead, chop them by hand with a knife.
Ingredients: 1 large tomato, 1 avocado, 1/2 can hearts of palm, 2 green onions, 1 seeded jalapeño, 1 handful cilantro, juice from 1 lime.
Ocho. Homemade (healthy!) tortilla chips
With the amount of salsa I eat, I absolutely HAD to find a healthier alternative to chips! So I’ve started making my own chips from corn tortillas.
Directions: Preheat oven to 350. With a pizza slicer, cut corn tortillas into triangles. Spread tortilla pieces on a foil-lined baking sheet – do not overlap. With a basting brush, brush some water over each tortilla piece. Sprinkle salt over the tortilla pieces. Bake at 350 for 10 minutes, or until crispy.
Feliz Cinco de Mayo everyone!