This is the BEST salsa! The Verde is great too. I didn’t habe Serranos so used jalapenos. Salsa wasn’t “right” so sent son to store, added Serranos. Perfection! Note i use both peppers in recipe. When people come in and see tomatillos on counter they get very happy! This recipe had enhanced our lives bc it’s great. Freezes well and i can use non gmo organic ingredients. Thank you.
Tomatoes are the most important ingredient. The fresher they are the better your salsa will taste. Look for the ripest ones you can find. Getting a good char on the vegetables is another key to developing the flavor. The lime juice brightens and enhances the flavor. The recipe calls for two serrano peppers but only add one if you want to reduce the heat.
You can easily make enough to feed a large crowd or have some extra to freeze so that you can have it on hand any time the chips and salsa craving hits or company stops by.  You can also cut the recipe in half for a personal sized little batch of salsa.  You won’t want to more than double the recipe because generally the blender or food processor won’t be big enough.
Una vez tengamos todos los quesos bien fundidos, añadimos por último la nata para cocinar, subimos la potencia el fuego un poco y removemos bien para que se vaya terminando de formar la salsa cuatro quesos. En unos minutos estará la salsa bien formada, entonces podemos dejarla con la textura que queramos, añadiendo un poco más de nata si lo necesita, o incluso un poco de leche si queremos dejarla un poco más líquida. Y al acabar ya podemos servirla en caliente por encima de un buen plato de pasta por ejemplo, verás cómo queda realmente deliciosa.
Absolutely wonderful! Just finished making IT! I made it with all fresh ingredients and added some extra little skinny cucumbers! For extra flavor a bit of Heinz Ketchup and Sriracha sauce! My husband just left to pick up some bags of Doritos. We can’t always get the “stuff” we so took for granted in Canada. Thanks so much for this incredible recipe….we both appreciate it!
Salsa mexicana, also known as salsa fresca, is the reigning condiment of Mexico. It is found on the tables of both fancy restaurants and neighborhood taquerías. For some reason, in many parts of the country, it is also known as pico de gallo, or "roosters beak," a designation also given to a regional specialty of Jalisco composed of pieces of jicama, with cucumber, melon, or pineapple, all sprinkled with ground dried chiles. The commonality seems to be either the sharply cut pieces of ingredients or the sharp tastes.
Made this today with my remaining garden tomatoes, roasting the tomatoes, garlic, and onions as directed. Within just a few seconds of pulsing in the food processor, the mixture turned to complete soup. I mean, there was just no salvaging a salsa type of consistency out of it. The spices are nice and I’m going to use it to make a cream of tomato soup tomorrow, but wanted to warn others who may be really needing a salsa end product. And maybe you have some tips for ensuring this doesn’t happen?

Today's post, however, is an easier version of my roasted salsa recipe that can be made in a fraction of the time by using good quality canned fire roasted green chiles and tomatoes. That way you get the fire roasted flavor and skip the time it takes to do your own roasting and peeling. Everything gets chopped in the food processor or blender, so it goes together really quickly.


What is any self-respecting fiesta without some salsa? Whether it’s a themed event or not, there’s one thing that’s always a hit at any gathering: salsa, dips, and chips. There are as many salsa recipes as there are reasons to party, so we’ve collected some of our favorite salsa and dip recipes–including a killer white cheese dip–so that you can find your favorite. Never made salsa before? It’s time to ditch the jar and learn how to make salsa at home. With these easy salsa recipes, that vary from white cheese dip to cast iron salsa, to a layered black bean dip that will knock the socks off of your guests, you’ll never want to buy another jar of salsa again. These salsa recipes are three of our favorite things: impressive, easy, and crowd-pleasing. Master a few of these, and then make up your own salsa recipes–the sky’s the limit!


Probablemente desde hace miles de años. Hay varias leyendas que cuentan que el primer queso se pudo crear por accidente, al transportarse leche en alforjas creadas con el estómago de animales como las ovejas. La leche se cuajó y de ahí surgió el queso. Otra teoría especula que la leche se pudo cuajar al rociar la leche con ácidos como el zumo de frutas.
Just made this to top with your crock pot chicken tacos, I’m in HEAVEN. This salsa is so quick to put together and the flavor is incredible. I use one can of Original Rotel and one of the mild. I always keep sliced jalapeños in a jar in my fridge so I threw in a couple of those for some heat and you’re right, tastes WAY better than a restaurant. I’m going to make another batch for this weekend!
Para comenzar hay que pelar la cebolla y picarla en trocitos bien pequeños, aunque si te gusta dejarla picada en trozos más grandes para apreciarlos mejor al ahora de comer la salsa, puedes hacerlo, siempre hazlo a tu gusto. Al acabar vamos a poner a derretir la mantequilla con un chorrito de aceite de oliva virgen en una sartén o cacerola de buen tamaño, y cuando esté fundida agregamos la cebolla y echamos sal por encima.
Let me know how many times you had to slap your hand from eating it ALL! Leave a comment here, find me on Facebook or tag me on Instagram in your main comment at both @veggiesdontbite #veggiesdontbite so I don’t miss it! I respond to all your comments, I’m never ignoring you! And while I respond, I am most likely snacking on this salsa and chips. It’s addicting. But I can stop if I want. Who am I kidding, no I can’t…
This amazing classic salsa has been a favorite for many years and is a traditional Southwestern-style sauce. It’s full of tomato flavor and perfect for any time you want to serve a tasty salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night. MORE+ LESS-
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…
Sirve la salsa de queso y refrigera el sobrante. Vierte la salsa de queso sobre el plato de pasta que desees o utilízala para preparar un sándwich de carne y queso al estilo de Filadelfia. Para acompañamientos, utilízala como una salsa para mojar con papas fritas, viértela sobre nachos o sobre un bol de verduras mixtas de brócoli y coliflor. Si te quedan sobras, colócalas en un recipiente hermético y guárdalo en el refrigerador por 3 o 4 días.[12]
Si bien la salsa de queso es un plato tradicional de la cocina inglesa, hoy en día es la favorita de muchos alrededor del mundo. Prepara una salsa de queso cremosa para realzar el sabor de tus comidas preferidas, desde platos principales como las pastas hasta acompañamientos como las papas fritas. Con esta receta sencilla y rápida, solo necesitarás unos cuantos ingredientes y un poco de tiempo.
Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
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