Salsa Series: Roasted Tomato-Jalapeno Salsa

This is the sixth post in a series on salsas.

Salsa isn’t just for corn chips any more. This was my sudden mind-blowing, earth-shattering realization. It came way back during my college days after a working interview at one very famous Southwestern restaurant. They fed me dinner—a grilled tenderloin steak smothered in a smokey salsa—in exchange for my night’s work. I had only ever eaten steak plain, and my life would never be the same. I got the job. But more importantly, I opened my eyes to the possibilities of salsa.

Salsas, whether they’re made from chiles, tomatoes, tomatillos, avocados, or fruit, are an integral part of Mexican and Southwestern cuisines. They vary from mild to medium to spicy, and they can be served hot, at room temperature, or cold. Salsas can function as either dip or sauce (in fact, salsa is Spanish for sauce), and they are the perfect accompaniment to everything from eggs to tacos to rice and beans. They can transform a simple grilled steak, pork chop, chicken breast, fish fillet, or even veggie into a spectacular meal. It’s no wonder that salsa has overtaken ketchup as the most popular condiment in the U.S.

But while I’m singing the praises of salsa, I want to make clear that I mean homemade, from-scratch salsa. Homemade salsa is vibrant and fresh and delicious and healthy, and it can perk up anything you put it on. (In comparison, the store-bought stuff is appallingly expensive and completely tasteless.) And if there’s a batch in the fridge, it’s sure to inspire many amazing meals.


Roasted Tomato-Jalapeno Salsa
Printable Recipe

1 small yellow onion, halved
4 jalapenos
8 large Roma tomatoes
½ bunch cilantro, stems trimmed
Juice of 1 lime
Kosher salt

Preheat the broiler. Arrange the onion and jalapenos on a foil-lined baking tray and broil for 7 to 8 minutes, or until the onion is lightly charred and the skin of the jalapenos is charred and blistered. Using tongs, turn the onion and jalapenos and broil another 6 to 7 minutes, or until the onion is lightly charred and the skin of the jalapenos is charred and blistered and the flesh is soft. Transfer the onion and jalapenos to a cutting board and let cool to room temperature.

Meanwhile, arrange the tomatoes on the baking tray and broil for 14 to 16 minutes, or until the skin is charred and blistered. Using tongs, give the tomatoes a third of a turn and broil 6 to 7 minutes more, or until the skin is charred and blistered. Give the tomatoes a final third of a turn and continue to broil another 6 to 7 minutes, or until the skin is charred and blistered and the flesh is soft. Let cool to room temperature.

Chop the onion and stem and seed the jalapenos. Combine the onion, jalapenos, tomatoes, cilantro, and lime juice in a blender and blend until smooth. Season to taste with salt.

Makes about 5 cups. Heat level: medium/hot. If you like it hotter, add more jalapenos. This is like the salsa you'd find at any good Tex-Mex restaurant, and it's great on everything from chips to quesadillas and fajitas to breakfast tacos. If you prefer a smokier flavor, grill the onion, jalapenos, and tomatoes instead of broiling them. Keeps for several days tightly sealed in the refrigerator and freezes well. Serve warm or at room temperature.

More salsa recipes are available here.

Now, if you’re going to have great homemade salsa, you probably want some of this Guacamole to go with it.

Salsa Series: Pico de Gallo

Just in time for Cinco de Mayo, this is the fifth post in a series on salsas.

Salsa isn’t just for corn chips any more. This was my sudden mind-blowing, earth-shattering realization. It came way back during my college days after a working interview at one very famous Southwestern restaurant. They fed me dinner—a grilled tenderloin steak smothered in a smokey salsa—in exchange for my night’s work. I had only ever eaten steak plain, and my life would never be the same. I got the job. But more importantly, I opened my eyes to the possibilities of salsa.

Salsas, whether they’re made from chiles, tomatoes, tomatillos, avocados, or fruit, are an integral part of Mexican and Southwestern cuisines. They vary from mild to medium to spicy, and they can be served hot, at room temperature, or cold. Salsas can function as either dip or sauce (in fact, salsa is Spanish for sauce), and they are the perfect accompaniment to everything from eggs to tacos to rice and beans. They can transform a simple grilled steak, pork chop, chicken breast, fish fillet, or even veggie into a spectacular meal. It’s no wonder that salsa has overtaken ketchup as the most popular condiment in the U.S.

But while I’m singing the praises of salsa, I want to make clear that I mean homemade, from-scratch salsa. Homemade salsa is vibrant and fresh and delicious and healthy, and it can perk up anything you put it on. (In comparison, the store-bought stuff is appallingly expensive and completely tasteless.) And if there’s a batch in the fridge, it’s sure to inspire many amazing meals.


Pico de Gallo
Printable Recipe

4 Roma tomatoes, diced
½ small yellow onion, diced
2 jalapenos, seeded and minced
¼ cup minced cilantro
2 tablespoons freshly squeezed lime juice
Kosher salt

Toss together the tomatoes, onion, jalapenos, cilantro, and lime juice in a medium bowl and season to taste with salt.

Makes a generous 2 cups. A fresh, uncooked salsa also known as salsa fresca. Heat level: mild, depending on the jalapenos. If you like it hotter, use more jalapenos or substitute Serranos. The riper the tomatoes, the better. This ubiquitous salsa is good with everything from tortilla chips to tacos, fajitas, and quesadillas to grilled meat and seafood, and it adds zest to black beans, Mexican Rice, egg dishes, and more. Pico de Gallo is best a couple of hours after it’s made, once the flavors have had time to mingle. Keeps for a day or two tightly sealed in the refrigerator. Serve at room temperature.

More salsa recipes are available here.

Now, if you’re going to have great homemade salsa, you probably want some of this Guacamole to go with it.

Salsa Series: Salsa Verde

This is the fourth post in a series on salsas.

Salsa isn’t just for corn chips any more. This was my sudden mind-blowing, earth-shattering realization. It came way back during my college days after a working interview at one very famous Southwestern restaurant. They fed me dinner—a grilled tenderloin steak smothered in a smokey salsa—in exchange for my night’s work. I had only ever eaten steak plain, and my life would never be the same. I got the job. But more importantly, I opened my eyes to the possibilities of salsa.

Salsas, whether they’re made from chiles, tomatoes, tomatillos, avocados, or fruit, are an integral part of Mexican and Southwestern cuisines. They vary from mild to medium to spicy, and they can be served hot, at room temperature, or cold. Salsas can function as either dip or sauce (in fact, salsa is Spanish for sauce), and they are the perfect accompaniment to everything from eggs to tacos to rice and beans. They can transform a simple grilled steak, pork chop, chicken breast, fish fillet, or even veggie into a spectacular meal. It’s no wonder that salsa has overtaken ketchup as the most popular condiment in the U.S.

But while I’m singing the praises of salsa, I want to make clear that I mean homemade, from-scratch salsa. Homemade salsa is vibrant and fresh and delicious and healthy, and it can perk up anything you put it on. (In comparison, the store-bought stuff is appallingly expensive and completely tasteless.) And if there’s a batch in the fridge, it’s sure to inspire many amazing meals.


Salsa Verde
Printable Recipe

1 ¼ pounds tomatillos
3 to 4 Serrano chiles
1 yellow onion, quartered
1 bunch cilantro, stems trimmed
½ teaspoon ground cumin
Juice of 1 lime
Kosher salt

Combine the tomatillos and Serranos in a medium pot and add enough water to cover by several inches. Bring to a boil and simmer for 6 to 7 minutes, or until the tomatillos are soft. Using a slotted spoon, transfer the tomatillos and Serranos to a plate. Let rest for about 15 minutes, or until just cool enough to handle, and then stem the Serranos.

Combine the tomatillos, Serranos, onion, cilantro, cumin, and lime juice in a blender and blend until smooth. Season to taste with salt.

Makes 1 generous quart. Heat level: medium/hot. If you like it hotter, use more Serranos. This salsa is delicious with pork, chicken, and seafood, and it’s especially good as a sauce for chicken and cheese enchiladas. Keeps for several days tightly sealed in the refrigerator and freezes well. Serve warm or at room temperature.


More salsa recipes are available here.

Now, if you’re going to have great homemade salsa, you probably want some of this Guacamole to go with it.

Salsa Series: Fire Roasted Salsa

This is the third post in a series on salsas.

Salsa isn’t just for corn chips any more. This was my sudden mind-blowing, earth-shattering realization. It came way back during my college days after a working interview at one very famous Southwestern restaurant. They fed me dinner—a grilled tenderloin steak smothered in a smokey salsa (the very one, in fact, that inspired me to create this Fire Roasted Salsa recipe)—in exchange for my night’s work. I had only ever eaten steak plain, and my life would never be the same. I got the job. But more importantly, I opened my eyes to the possibilities of salsa.

Salsas, whether they’re made from chiles, tomatoes, tomatillos, avocados, or fruit, are an integral part of Mexican and Southwestern cuisines. They vary from mild to medium to spicy, and they can be served hot, at room temperature, or cold. Salsas can function as either dip or sauce (in fact, salsa is Spanish for sauce), and they are the perfect accompaniment to everything from eggs to tacos to rice and beans. They can transform a simple grilled steak, pork chop, chicken breast, fish fillet, or even veggie into a spectacular meal. It’s no wonder that salsa has overtaken ketchup as the most popular condiment in the U.S.

But while I’m singing the praises of salsa, I want to make clear that I mean homemade, from-scratch salsa. Homemade salsa is vibrant and fresh and delicious and healthy, and it can perk up anything you put it on. (In comparison, the store-bought stuff is appallingly expensive and completely tasteless.) And if there’s a batch in the fridge, it’s sure to inspire many amazing meals.


Fire Roasted Salsa
Printable Recipe

12 large Roma tomatoes
1 yellow onion, quartered
6 chipotles en adobo
1 bunch cilantro, stems trimmed
¼ teaspoon ground cumin
Juice of 2 limes
Kosher salt

Preheat the broiler. Arrange the tomatoes on a foil-lined baking tray and broil for 14 to 16 minutes, or until the skin is charred and blistered. Using tongs, give the tomatoes a third of a turn and broil 6 to 7 minutes more, or until the skin is charred and blistered. Give the tomatoes a final third of a turn and continue to broil another 6 to 7 minutes, or until the skin is charred and blistered and the flesh is soft. Let cool to room temperature and skin and seed the tomatoes.

Combine the tomatoes, onion, chipotles, cilantro, cumin, and lime juice in a blender and blend until smooth. Season to taste with salt.

Makes about 1 ½ quarts. Heat level: medium/hot. If you like it hotter, add more chipotles. This smokey salsa is great on everything from chips to quesadillas and fajitas to breakfast tacos. And it’s particularly delicious served as a sauce with grilled rib-eye steaks. If you prefer an even smokier flavor, grill the tomatoes instead of broiling them. It’s not absolutely necessary to peel and seed the tomatoes, though it does give the salsa a nicer texture. Keeps for several days tightly sealed in the refrigerator and freezes well. Serve warm or at room temperature.


More salsa recipes are available here.

Now, if you’re going to have great homemade salsa, you probably want some of this Guacamole to go with it.

Salsa Series: Avocado Salsa

This is the second post in a series on salsas.

Salsa isn’t just for corn chips any more. This was my sudden mind-blowing, earth-shattering realization. It came way back during my college days after a working interview at one very famous Southwestern restaurant. They fed me dinner—a grilled tenderloin steak smothered in a smokey salsa—in exchange for my night’s work. I had only ever eaten steak plain, and my life would never be the same. I got the job. But more importantly, I opened my eyes to the possibilities of salsa.

Salsas, whether they’re made from chiles, tomatoes, tomatillos, avocados, or fruit, are an integral part of Mexican and Southwestern cuisines. They vary from mild to medium to spicy, and they can be served hot, at room temperature, or cold. Salsas can function as either dip or sauce (in fact, salsa is Spanish for sauce), and they are the perfect accompaniment to everything from eggs to tacos to rice and beans. They can transform a simple grilled steak, pork chop, chicken breast, fish fillet, or even veggie into a spectacular meal. It’s no wonder that salsa has overtaken ketchup as the most popular condiment in the U.S.

But while I’m singing the praises of salsa, I want to make clear that I mean homemade, from-scratch salsa. Homemade salsa is vibrant and fresh and delicious and healthy, and it can perk up anything you put it on. (In comparison, the store-bought stuff is appallingly expensive and completely tasteless.) And if there’s a batch in the fridge, it’s sure to inspire many amazing meals.


Avocado Salsa
Printable Recipe

2 ripe Hass avocados
6 Serrano chiles, seeded and diced
¾ cup packed cilantro
2 cups water
3 tablespoons freshly squeezed lime juice
Kosher salt

Halve, pit, and peel the avocados. Combine the avocados, Serranos, cilantro, water, and lime juice in a blender and blend until smooth. Season to taste with salt.

Makes about 3 ½ cups. Heat level: mild. If you like it hotter, leave the seeds in some or all of the Serranos. This light and refreshing salsa is especially good with seafood. Keeps for a day or two tightly sealed in the refrigerator—browning is only slight. Serve at room temperature.


More salsa recipes are available here.

Salsa Series: Guajillo Salsa

This is the first post in a series on salsas.

Salsa isn’t just for corn chips any more. This was my sudden mind-blowing, earth-shattering realization. It came way back during my college days after a working interview at one very famous Southwestern restaurant. They fed me dinner—a grilled tenderloin steak smothered in a smokey salsa—in exchange for my night’s work. I had only ever eaten steak plain, and my life would never be the same. I got the job. But more importantly, I opened my eyes to the possibilities of salsa.

Salsas, whether they’re made from chiles, tomatoes, tomatillos, avocados, or fruit, are an integral part of Mexican and Southwestern cuisines. They vary from mild to medium to spicy, and they can be served hot, at room temperature, or cold. Salsas can function as either dip or sauce (in fact, salsa is Spanish for sauce), and they are the perfect accompaniment to everything from eggs to tacos to rice and beans. They can transform a simple grilled steak, pork chop, chicken breast, fish fillet, or even veggie into a spectacular meal. It’s no wonder that salsa has overtaken ketchup as the most popular condiment in the U.S.

But while I’m singing the praises of salsa, I want to make clear that I mean homemade, from-scratch salsa. Homemade salsa is vibrant and fresh and delicious and healthy, and it can perk up anything you put it on. (In comparison, the store-bought stuff is appallingly expensive and completely tasteless.) And if there’s a batch in the fridge, it’s sure to inspire many amazing meals.


Guajillo Salsa
Printable Recipe

8 guajillo chiles, stemmed and seeded
1 to 2 cloves garlic, minced
1 ¾ cups water
3 tablespoons freshly squeezed lime juice
Kosher salt

Heat a medium, heavy sauté pan or griddle over medium heat until very hot but not smoking. Add 2 of the chiles and toast, pressing down on them firmly with a spatula, for 10 to 15 seconds, or until golden brown. Turn the chiles and continue to toast, pressing down on them firmly with the spatula, another 10 to 15 seconds, or until fragrant, golden brown, and pliable. Remove the toasted chiles to a bowl and toast the remaining chiles in the same manner.

Combine the chiles, garlic, water, and lime juice in a blender and blend until smooth. Season to taste with salt.

Makes about 2 ¼ cups. Heat level: medium. This salsa is good on everything from chips to meat to seafood. It’s especially fantastic with cheesy dishes. Guajillos are a type of dried chile distinguishable by their red color, elongated shape, and smooth skin. Wear gloves when handling chiles. To stem and seed a dried chile, simply pop off the stem and shake out as many of the seeds as possible from the stem end. Toast the chiles carefully so that they don’t burn. Like most salsas, this one’s best the day after it’s made, once the flavors have had time to mingle. Keeps for several days tightly sealed in the refrigerator. Serve at room temperature.


More salsa recipes are available here.

Now, if you’re going to have great homemade salsa, you probably want some of this Guacamole to go with it.

Guacamole

By now, it’s old news that salsa has overtaken ketchup as the most popular condiment in the U.S. But have you ever wondered where guacamole is in the standings?

Guacamole
Printable Recipe

4 ripe Hass avocados
2 cloves garlic, minced
Juice of 1 to 2 limes
Kosher salt

Halve, pit, and peel the avocados. Combine the avocados and garlic in a medium bowl and mash with a fork or potato masher until the desired texture. Stir in the lime juice and season to taste with salt. Serve immediately.

Serves 4. To determine if an avocado is ripe, give it a squeeze—it should yield to gentle pressure. You can make the guacamole as chunky or smooth as you like. Avocados are fairly bland and need lots of lime juice and salt to bring out their flavor, so season the guacamole liberally, tasting as you go. This simple Guacamole is in the Mexican style, and it’s delicious with chips and on burgers and sandwiches, tacos, quesadillas, enchiladas, and almost any other Mexican or Southwestern food you can think of. For Tex-Mex guacamole, add a bit of minced jalapeno or Serrano chile and a couple tablespoons each of finely diced red onion, Roma tomato, and cilantro. Guacamole is best fresh, but if you do have leftovers, press plastic wrap directly onto the surface to minimize browning and refrigerate.