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Salsa with Sass

Maybe we’re tomato obsessed (see our recent post on favorite tomato recipes), but we can’t let the bounty of the season go by without including these luscious beauties in as many creative dishes as possible. We’re particularly fond of using tomatoes raw, in their freshest, most flavorful state. What better way than to chop them, dice them, and slice them into a colorful and delicious—not to mention über-healthy—salsa?

Read on for our own original recipe, and a collection of the best from around the blogosphere.


Fresh American’s Salsa Fresca


1 medium red tomato (such as Beefsteak or Brandywine), diced

1 medium Green Zebra tomato, diced

2 cloves garlic, minced

1 medium yellow onion, chopped

2 jalapenos, seeded and chopped

Juice of ½ lemon

Juice of ½ lime

Sea salt and freshly ground black pepper to taste

Handful of fresh cilantro, chopped

Tabasco or other hot sauce (optional)


1. In a large bowl, combine the tomatoes, garlic, onion, and jalapenos. Pour the lemon and lime juice over all, and mix gently to combine. Season with sea salt and pepper, add the cilantro, mix again, and allow to sit for at least 30 minutes.

2. Taste, and add more salt and pepper, if needed. For an extraspicy kick, add a splash or two of Tabasco. Allow to sit for another 20 minutes before serving.


Corn Salsa from Laylita’s Recipes

The grilled salmon is delish, but we’re head over heels for Laylita’s double-whammy combo of fresh corn and fresh cherry tomatoes.


Sexy Homemade Salsa Verde from the Greenhorn Gourmet

This chile-tastic recipe packs a spicy, zingy punch. Consider yourself warned.


Spicy Salsa from the Nourishing Gourmet

Did we say spicy? This time we really, really mean it, though it’s tempered by the smooth sweetness of clover honey.


Fresh Mango Salsa from Pati’s Mexican Table

There’s a bunch of great salsa recipes here, but we love the mango version, which has a juicy, tropical feel that’s terrific with chips or spooned over grilled fish.

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1 comment

Panama September 9, 2012 at 1:52 pm

While you bring the tomatoes to a simmer, rehydrate the dried chilis: Put them in a small saucepan with about 1 c. of water and simmer for 5 minutes. Transfer the chilis and the water to a blender and puree. Pour the blended chilis into the pot with the tomatoes.


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