27th June 2013

Homemade Organic Salsa! Perfect for the Long Weekend!

A long weekend in the summer means lots of BBQ parties with friends! And what better appetizer to go with that cold Corona than fresh organic salsa and crispy tortilla chips!

You can whip up your own organic homemade salsas in just a few minutes, and they will be the perfect addition to your tacos, shrimp cocktails, tortilla chip snacks, and pretty much anything you eat. As long as you buy organic veggies, you’ve got everything you need to make the perfect organic salsa!

Here are three great recipes for organic salsa:

Red Salsa

This recipe is the classic red salsa made in Mexico, and it’s a delicious addition to any meal or snack.IMG_4206

You will need:

3 tomatoes
1 onion
2 jalapeno peppers
3 cloves of garlic
2 tablespoons of olive oil
Salt and pepper
Red chili pepper

To begin, peel the cloves of garlic, and put them into a frying pan with the olive oil. Cut the onion into quarters, and toss it into the pan once you smell the garlic.

Cut the tomatoes and jalapenos into quarters or sixths, and add them into the pan. Add a pinch of salt and red pepper each,  as well as a sprinkling of black pepper.

Once the tomatoes and chili peppers have toasted on one side, turn them to allow them to toast (and burn slightly for a rich taste) on all sides.

Run them through the blender on the “pulse” setting, and blend until it’s a thick, chunky salsa. Add lemon and serve.

Salsa de Arbol

This salsa is absolutely delicious, but it’s a powerfully spicy one!

salsa-de-arbol 2

You will need:

10 chiles de árbol, seeds removed and reserved  you’re going to add them to your salsa later)
2 guajillos, seeded and de-veined
3 ripe roma tomatoes
4 garlic cloves, peeled and roughly chopped
1/3 cup water
salt to taste


Toast the chiles briefly in a pan over medium heat. You’ll only want to do this for a few seconds, until they get slightly softer and aromatic. Try not to blacken them — black spots add a bitter flavor. Remove the chiles to a bowl and cover them with hot water. Let them sit for about 20 minutes, until softened.

In the meantime, raise the heat slightly on the pan and toast the tomatoes on all sides, until soft and blackened in spots. (It’s okay to char the tomatoes, just not the chiles!)

Add the chiles, tomatoes, garlic and water to a  blender, and pulse until smooth. Add salt — I used about a teaspoon — and pulse some more. Don’t forget that salt is really important in a salsa, so if it doesn’t taste right, chances are you need more of it. Serve at room temperature.

Rich Green Salsa

This is an authentic Mexican green salsa, and one that’s not too hard to make!

Caribe green eye salsa

You will need:

2 avocados
1 onion
2 jalapenos
2 green tomatoes or tomatillos
3 cloves of garlic
Salt and red pepper

For this recipe, cut the onion, jalapenos, and tomatoes into chunks, and place them into a frying pan with the whole garlic cloves. Toast the veggies until they are slightly burned, and place them into the blender.

Scoop the flesh from the avocados, and add salt and pepper. Blend until the salsa is nice and creamy, and add a dash of lime for an authentic taste.


With these salsas in your fridge, you’re guaranteed to impress anyone that comes to your home. They go great with Mexican dishes, chips, snacks, and even good old-fashioned Western cooking.

Enjoy your weekend!

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