Super healthy version of enchiladas since the tortillas are not fried in some oil first. Spicy as all get out even without the jalapeño and crushed red pepper, so only keep those in if you like super spicy and adding sour cream.Made with regular cheese on top 'cause it's what I had and it was fine. Nothing incredible, but different and easy to make. Side note-leftovers I scooped in a bowl with some veggie broth and added salt-popped in the microwave-turned into a delicious tortilla soup!
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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?
I like to keep a big jar of the homemade salsa in my refrigerator for up to a week. I serve the chips and salsa with quick weeknight dinners like quesadillas or tacos, and Keith loves them as a side with his sandwiches at lunch. The kids even dip veggies in the salsa for afternoon snacks. I’m not exaggerating when I say that this is truly a kitchen staple — whether we’re hosting a party or not!

Cuando preparamos un plato el queso puede ser el ingrediente dominante o un discreto condimento. Con las salsas de queso pasa exactamente los mismo, pueden tener un papel principal o uno secundario, esto no solo va a depender de nuestra forma de servirlo o de la cantidad que echemos, sino también del tipo de queso que utilicemos (intensidad) o el tipo de salsa.
Homemade Salsa may seem fancy, but really it is crazy easy to make and fresh salsa is 100x times better than anything you can get in a jar! You only need a few ingredients and a couple of minutes to make anything from a personal sized batch of salsa to a batch big enough to feed a crowd.  This homemade salsa is made with canned tomatoes to make it easy, but mixed with fresh onion and cilantro so that it tastes completely fresh and delicious! Perfect for a party, as a topping on taco night, or just with a bag of chips and a movie, this salsa recipe is one I find myself making all the time!

I had to come back and check your recipe. I was feeling lazy and ordered pico de gallo from my local Safeway. It’s usually pretty good and made fresh daily, but this time it was just flat. I finally realized that there was no acid or salt, just the cut up “veggies.” I thought maybe I’d only imagined the lime juice and salt in the recipe. ;))) Guess I’ll have to doctor this up and get back to making my own.


I came across this easy and tasty snack while searching online for healthy munchies for kids. Great for after school, it’s really quick to make and filling enough to hold the kids until dinner. To satisfy heftier appetites or to serve as a power lunch, cut each tortilla into fewer pieces or provide one per child. The recipe is easy to increase as needed. —Mary Haluch, Ludlow, Massachusetts
So when it comes to salsa, I think we are all in agreement that the one with avocados is pretty much always the winner, but a pair or trio of dips never hurt anybody. If you’re hosting a fajita night, check out these other easy Mexican dip recipes perfect for entertaining: crockpot taco queso, fresh salsa, and authentic guacamole would all look lovely next to a bowl of your creamy tomatillo avocado salsa! Please, enjoy!
Hi, Sommer, I was pointed to your blog by Cory Kowalski. I immediately saved your detox soup recipe AND the salsa one. I love salsa and love making it, but I can’t eat as much as I’d like to because I have kidney disease (and tomatoes aren’t good for me). I am going to try making a salsa with an extra dose of tomatilos, substituting them for some of the tomatoes. I’ll let you know how it comes out. BTW, I can’t find a ‘follow’ button on your site — except pointing to Pinterest, which I know nothing about. 

Salsa and Queso Recipes are some of our favorite appetizers on the planet! Nothing beats a night of staying in and enjoying EASY Mexican food at home. These Salsa Recipes and Queso Recipes hit all the high notes with none of the fuss. The BEST Salsas and Cheese Dips you’ll ever come across and the only recipes you’ll ever need for game day or Cinco de Mayo!
I made a version of this, but I winged it, strictly from experience (tasting, not making). I used two roma tomatoes, half a sweet onion, one large jalapeno (veined/seeded), half cup cilantro, one whole lime, and a large pinch of salt. I was sure I did something wrong, but it was very good anyway. Finding this recipe was perfect for me since I did the same thing, just different proportions. I’ll do it right next time! But without the heat, a jalapeno is just a green bell pepper.

Our gluten free homemade style tortilla corn chips are made from scratch to perfection using our traditional family recipe passed down for generations. Made with all-natural and certified non GMO ingredients from our corn to sunflower oil. Seasoned with our very own sea salt hand-harvested in the deep blue waters of the Sea of Cortez in Mexico, these mouthwatering chips are guilt-free and full of flavor.

Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
Made this yesterday w/my sister & we served it to our husbands & they thought it was the best ever! We all couldn’ Stop eating it!! Also so easy to make. I added a step. If you like salsa w/o tomato skins, just slice in half & lay face down on sheet pan w/parchment paper. In oven on broil about 5 minutes, the skins wrinkle right up & pull off easily! 

I really believe that salsa is best when only a few key ingredients are involved. While there are so many recipes for this dip, literally millions and some with dozens of ingredients, I still believe in my mantra: simple is always best. This recipe is the perfect accompaniment for quesadillas, fajitas, taquitos, or served beside some homemade guac. You name it!
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.
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And when you’re hosting a party, have you ever noticed that the chips and salsa are the first foods to disappear? No matter how many fancy side salads, dips, or canapés folks set out, the chips and salsa are inevitably the most popular. You just can’t go wrong with the simple combo, and today I’ve upped the game. With a fresh and easy homemade salsa, you’ll never go back to the jarred store-bought version again!
LOL! I know, no spice here. And you must think I’ve lost it because you know how much I love spice. BUT, I was trying to make this a very family/kid friendly salsa because my whole family loves chips and salsa so much but I’m the only spice fiend. The 4 year old likes some spice, but the others are all spice wussies! It still has loads of flavor, especially with the roasted garlic in there. I love it, although truth be told I often dump my favorite hot sauce over the top. HAHAHA!

Hi Mary Ann 🙂 We love cilantro, so I’ve never made this salsa without it. Most salsas actually have some cilantro in it, but if you hate the taste, you could substitute a bit of fresh parsley, or eliminate the cilantro altogether. I can’t guarantee the taste though, since my recipe uses cilantro as a big ingredient. The scoops method you mentioned sounds yummy!
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