If you’ve never made your own salsa, it’s time you step out and give it a whirl. Not only is fresh salsa super easy to make but it tastes much, much better than the jarred stuff. Plus, you’ll be the star of the party when you walk in with a bowl of this fresh, smoky deliciousness!

The first time I made this salsa it ended up pretty spicy—which was fine because I love the heat—but probably hotter than most people would like. Jalapenos range in heat from mild to spicy so I recommend adding everything except the jalapeno to the processor, pulse a few times then taste. If you want it spicier, go ahead and add the chopped jalapeno, and pulse a few more times. The chipotle chile (smoked jalapeno) is spicy, too, so you may want to start with less (maybe a teaspoon or so) if you don’t want a spicy salsa. You can always add more chile to get more spicy heat but it’s difficult to go backwards once you’ve added it (you’d need to add more tomatoes, etc.).

Sometimes I grill the veggies instead of broiling them. Serve the salsa with locally-made tortilla chips. My favorite Oregon brand is Juanita’s. Enjoy!

Tomato Chile Salsa
-recipe from Gourmet Magazine

Broiling tomatoes and onions concentrates their flavor in this spicy salsa that’s good any time of the year.

Yield: Makes about 2 1/2 cups
 
Olive oil for greasing
1 1/2 lb plum tomatoes (about 6 large)
1 medium onion, chopped
1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can

1 (2 1/2-inch) fresh jalapeño, seeded and remainder chopped (1 tablespoon)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro

Accompaniment: tortilla chips

 
Preheat broiler.

Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.

Cool to room temperature, about 30 minutes.

Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.

Transfer to a bowl and stir in cilantro. Season with salt.

Cooks’ note: Salsa keeps, covered and chilled, up to 3 days. Do not add cilantro until ready to serve. Bring to room temperature before serving.

Tags: chipotle, fresh salsa, jalepeno, Juanita's tortilla chips, Mexican, Oregon, salsa, tomato chile salsa, tomatoes

This salsa rocks! If you’ve never made fresh salsa before, I highly encourage you to make a batch of it. You’ll be amazed at how easy it is to whip up and how delicious it is! Of course, starting with top quality ingredients (vine-ripened tomatoes) is key to a good salsa, while dry roasting the veggies in a pan is super simple and only takes a few minutes. Husband thinks I should make this recipe on a regular basis…I couldn’t agree more!

Don’t forget to season the finished salsa with salt (bland salsa just won’t do). Enjoy!

Salsa Quemada (Roasted Tomato Salsa)
-recipe from Epicurious.com | April 2010
Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider

A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means “burnt”), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.

Makes 2 1/2 cups

5 large Roma tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
2 cloves garlic, skin on
1/4 cup minced white onion
1 teaspoon salt, or to taste
1/2 bunch cilantro

Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.

Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

Tags: Amor y Tacos, cilantro, Deborah Schneider, garlic, homemade salsa, jalepeno, Mexican, roasted tomato salsa, salsa, salsa quemada, serrano, tomatoes

Homemade salsa is super easy to make and waaaaay better than most you’ll buy at the grocery store. Plus, you can make it exactly how you like it (spicier, milder, more lime, etc.). Whip up a batch of this salsa, buy the best tortilla chips you can find and invite some friend over! Homemade salsa is definitely a party pleaser!!!

If you can’t find serrano chiles, jalepenos will do just fine. Enjoy!

Note: I like Juanita’s Tortilla Chips…available in the Portland area

Pico de Gallo
-recipe courtesy Marcela Valladolid, Food Network

In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag. Makes 3 cups

1 1/2 pounds yellow or red tomatoes, seeded and chopped
1 small onion, chopped
1/2 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
2 serrano chiles*, seeded and minced
Pinch kosher salt and fresh ground black pepper

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

Tags: cilantro, homemade salsa, lime juice, Marcela Valladolid, onion, pico de gallo, salsa, serrano chile, tomatoes

Guacamole…so simple yet so incredibly delicious. The first time I had really great guacamole was at a resort in Tuscon, Arizona. The waiter made it at our table so, of course, we were impressed with the presentation: mashing the perfect avocado right before our very eyes in a molcajete, the traditional Mexican version of a mortar and pestle, then adding fresh tomato, chopped onion, a little garlic, cilantro, fresh lime and salt. It was amazing! 

A good batch of guacamole is hard to stop eating, especially when you serve it with fresh, locally-made tortilla chips. If you live in the Portland area, try Juanita’s brand tortilla chips. They’re made in Hood River and are the best grocery store tortilla chips I’ve ever had (available at many local markets). Some Mexican restaurants even sell freshly-made tortilla chips.

This recipe for guacamole is from Rick Bayless, the king of authentic Mexican cuisine. I prefer the luxurious version of this guac…it rocks!  As long as you start with good avocados, you pretty much can’t go wrong. For more on avocados, click here.

Guacamole Three Ways: Simple, Herby or Luxurious
Guacamole Tres Estilos
-recipe from Mexican Everyday by Rick Bayless

“I gave up looking for “the one best guacamole” years ago. Because “the best” is only the best for a particular moment, a particular set of ingredients, a particular group of people and the role it plays in their eating or snacking. Which is why I’ve written this recipe in stages. I want you to have an easy-to-follow guide for making the perfect guacamole for a multitude of uses, a variety of occasions. So it starts with the simplest perfect mash of avocado, garlic and salt (I know many cooks in Mexico who think that adding anything to avocados but those two ingredients is a start on the road to ruin). This simple guacamole is a delicious condiment to spread on sandwiches or grilled meat tacos that are served with salsa. Adding cilantro and lime to the basic, garlicky guacamole gives it the pizzazz to stand alone—as a topping for crispy tacos or tostadas, even as a dip. Green chile, white onion and red tomato—do I need to point out that those are the colors of Mexico’s flag?—create a chest-thumping, look-at-me guacamole that’s perfect with a bowl of chips at a party where the music’s turned up and there are lots of laughs.” -Rick Bayless

Makes 1 ¼ to 1 ½ cups

2 medium ripe avocados
1 clove garlic, peeled and finely chopped or crushed through a garlic press
Salt
To make it herby, add:
2 tablespoons chopped cilantro
About 1 tablespoon fresh lime juice
To make it luxurious, also add:
Fresh hot green chile to taste (I like 1 serrano or ½ to 1 jalapeño), finely chopped
¼ small white onion, finely chopped
½ medium tomato, chopped into ¼-inch dice

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.

Mash the avocado with a large fork or potato masher. Stir in the garlic and about ½ teaspoon salt, plus any other sets of ingredients you’ve chosen. If your list includes the white onion, rinse it first under cold water, then shake well to rid it of excess moisture, before adding to the avocado. (This reduces the risk of having onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.

A Riff on “Stage Two” Guacamole: Replace the lime juice with (or, for extra-tangy guacamole, add along with the lime juice) about ½ cup homemade or bottled tomatillo salsa—perfect as a topping or a dip, especially when you need to make the guacamole ahead (the additional acid in the tomatillos helps keep the guacamole greener for longer).

Avocado Sauce: For a tangy sauce to drizzle over raw (or blanched) vegetables or on tacos, tostadas and the like, follow the above variation, increasing the tomatillo salsa to 1 cup; puree everything in a blender. If the sauce is too thick to drizzle, thin with additional tomatillo salsa. A little heavy cream, sour cream or crème fraiche can be added for wonderful richness.

Tags: avocado, cilantro, guacamole, Juanita's tortilla chips, lime, Mexican Everyday Cookbook, molcajete, onion, Rick Bayless, tomato

If you’re looking for a way to use up some of that summer zucchini, try this recipe for Zucchini Caponata. The combo of zucchini, tomatoes and olives makes a great topping for grilled bread or a quick, fresh sauce for cooked pasta. I bet it would also be really good as a topping for grilled chicken or pork.

The recipe calls for adding 2 teaspoons of sugar to the cooked zucchini mixture but next time I’d only use one teaspoon. For a little oomph, I added a few dashes of crushed red pepper and a splash of red wine vinegar. A garnish of freshly grated Parmesan cheese or crumbled feta or goat cheese would also be a great addition to the caponata. Enjoy!

Zucchini Caponata
-recipe from kingarthurflour.com

You can also add diced grilled slices of eggplant for an extra-smoky twist. Makes about 3 cups.

2 tablespoons olive oil
2 cups chopped zucchini
1 cup chopped onion
2 large garlic cloves, peeled and chopped or minced
1 1/2 cups chopped tomato
2 to 3 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup halved grape or cherry tomatoes
1 to 2 tablespoons drained capers
1/4 cup pitted halved black olives, preferably oil-cured
1/4 cup chopped fresh basil, parsley, or oregano (optional)

Heat the oil, and fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered.

Remove the cover, and cook an additional 10 to 15 minutes to evaporate any extra liquid.

Add the sugar, salt, and pepper; stir and remove from heat. When lukewarm, stir in the cherry tomatoes, capers, and olives. Store covered and refrigerated until ready to use.

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Tags: basil, black olives, capers, caponata, garlic, onions, parsley, tomatoes, zucchini

I took this awesome Greek-inspired salsa to a pool party recently. Dang, it’s good! I chose to make it because it’s super easy and I had all the makings for it. It’s a perfect summertime appetizer!!!

I followed the recipe for the salsa except that I didn’t have the fresh oregano so I used a little extra fresh dill and parsley. I also added some chopped red bell pepper and a few dashes of dried red pepper flakes for some zip. If you want the salsa to have a bit more tang, add a few dashes of red wine vinegar.

The recipe calls for making fresh pita chips but I didn’t feel like turning on the oven so I served it with store-bought pita chips. Next time I’ll make my own, though, because the store-bought kind were too small and fragile to hold much of the salsa. Bigger pita squares or triangles would work much better. Enjoy!

Greek Salad Salsa with Toasted Pita Chips
-recipe from San Francisco Flavors: Favorite Recipes from The Junior League of San Francisco

This zesty blend of feta cheese, olives, tomatoes, cucumber, and parsley is a wonderful alternative to guacamole and chips. If, by chance, there is any left over, pulse it in a blender or food processor and use as a sauce for grilled fish. Serves 6 to 8.

8 ounces feta cheese, crumbled (1 1/2 cups)
1 large ripe tomato, seeded and chopped
3 scallions, thinly sliced, including green portions
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 cup black olives, pitted and sliced
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh oregano
2 tablespoons snipped fresh dill
Juice of 1/2 lemon
1/3 cup olive oil
Freshly ground pepper to taste
Toasted Pita Chips (recipe follows)

In a medium bowl, combine all the ingredients except the pita chips and gently mix.

Cover and refrigerate for at least 2 hours or up to one day.

Toasted Pita Chips
You might want to double this recipe — these chips disappear quickly! Make them the night before you plan to serve them, and leave them in the turned-off oven overnight. Makes about 40 chips.

1 package mini pita breads
1/2 cup (1 stick) unsalted butter, melted
Garlic powder, dried
Dill, and paprika to taste

Preheat the oven to 300 degrees F. Cut the pita rounds in half. Cut each half again into thirds, then separate each piece to make two bite-sized chips. Using a pastry brush, lightly coat each chip with the melted butter.

Lay the chips in a single layer on a large baking sheet. Dust with the garlic powder, dill, and paprika. Place in the oven and turn the oven off. Do not open the oven door until the oven is completely cool and chips are crisp, about 4 hours or overnight. If the chips are still soft, repeat cooking process, preheating oven to 200 degrees F.

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Tags: Appetizer, black olives, cucumber, dill, Feta cheese, lemon, olive oil, oregano, parsley, pita bread, scallions, tomato

If you like any kind of satay, you’re going to LOVE this dip!!! It’s easy to make and extremely versatile because it goes perfectly with a variety of foods: fresh veggies, summer rolls, or grilled shrimp, chicken and pork. When I first saw the list of ingredients, the 1/4 cup of ketchup threw me. But, hey, I trust Ina Garten so I gave it a go.

I followed the recipe, cooking the ingredients as stated then pureed the mixture in the food processor for a creamier texture. For another layer of flavor and a little kick, I added a few tablespoons of coconut milk and a little Thai chili sauce. One word: YUMM!!! This recipe requires very little effort but delivers loads of flavor. Serve it at your next party and I guarantee you’ll get asked for the recipe. Enjoy!!

Satay Dip
-recipe from The Barefoot Contessa Cookbook by Ina Garten

1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and serve. Can be stored in the refrigerator for a month. Yield: 1 1/2 cups

Tags: Dip, garlic, ginger root, peanut butter, satay, sesame oil, soy sauce

This salsa rocks! It’s easy to make and can be served with tortilla chips or as a topping for grilled chicken, pork or seafood. YUMM! Husband was skeptical of the mango/avocade combo at first but after his first bite, he was blown away by all the flavor. He then kept commenting on how good it was. I served the chunky salsa liberally spooned over slices of grilled pork tenderloin that had been marinated in a combo of olive oil, orange juice, garlic, red wine vinegar, smoked paprika, cumin and salt/pepper. Delicious!

The only thing I did differently from the recipe was substitute 1/2 a seeded jalapeno for the habanero chile. Next time, I start with less salt then add if needed. The amount of seasoning will depend on the size of avocado and mango being used.

If serving the Mango and Avocado Salsa for company, you’ll probably want to double or triple the recipe because it will disappear quickly! After you make it, let me know how you served it. Enjoy!!!

Note: Always use caution when seeding spicy chiles like habaneros and jalapenos. The seeds and veins inside the chiles can cause skin irritation. There’s lots of info on the web about seeing chiles if you’re not sure.

Mango and Avocado Salsa
-recipe from Martha Stewart Everyday Food

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

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Tags: avocado, cilantro, Dip, habanero chile, lime juice, mango, Mexican, olive oil, red onion, salsa, tropical

There’s nothing like freshly made pesto! This particular recipe fills your whole kitchen with the wonderful fragrance of basil, garlic, lemon and parsley…Yumm! The pesto only takes a few minutes to make and freezes well (always a bonus!).

I’ve tried this pesto tossed with hot pasta and with grilled chicken…both are excellent! It would also be great in pasta salad (add chopped tomatoes, olives, feta, etc.).  There’s so many other great uses for this pesto, too. Get creative and let me know how you used it!

For more recipes, check out Tempt My Tummy Tuesdays, Tasty Tuesday and Tuesday Tastes.

Basil-Lemon Pesto
-recipe from williams-sonoma.com

A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts. To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.

2 garlic cloves
3 Tbs. toasted pine nuts
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Tags: basil, garlic, lemon, olive oil, parmesan cheese, parsley, pesto, pine nuts

Smoky Green Deliciousness, that’s what I call it. This guacamole is simple yet very tasty! Many guacs call for chopped jalapenos but this recipe uses chipotle chilies (smoked jalapenos), which not only provides a little heat but a subtle smoky flavor, too. While the recipe calls for using a molcajete (the large, 3-legged mortar & pestle made out of stone), you can just as easily use a potato masher or fork to make the guac. Serve as a topping on your favorite Mexican food or just scoop it up with chips. Olé!

Chipotle Guacamole
-recipe from williams-sonoma.com

Chipotle chilies add a jolt of heat to traditional guacamole. A dried and smoked jalapeño chili, chipotles are sold in cans or jars, packed in an oniony tomato mixture called adobo sauce.

2 Tbs. finely minced white onion
1 Tbs. fresh lime juice
1 to 2 chipotle chilies in adobo, drained and minced
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro
1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)

Put the minced onion, lime juice, chipotle chilies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.

Tags: avocados, chipotle chilies, chipotle guacamole, cilantro, Dip, Mexican, onion