Homemade Salsa

Homemade Salsa Three Ways

When I was a kid, I survived off tostadas, chips and dip, and salads. If you came to my house after school, you knew you’d have one of three snacks: chips and salsa, chicken dip, or 5-layer bean dip. 

One of the snacks I’m known for is this very easy salsa served with basic nachos (chips & cheese).  

I learned how to make this salsa recipe in my molcajete in FOURTH GRADE. I made it literally every week until I went to college and switched to chopped salsa for convenience. But I still managed to move this damn rock to all 10 different shacks I lived in from 18-22 years old. Anyone that helped me move would always give me a strange look when coming across the heaviest item, my trusty molcajete.  

1. Salsa in a Molcajete

• 2 cloves of garlic 

• Canned diced tomatoes 

• Chile pequin (or jalapeño) peppers

First add garlic. Next add 4-10 chile pequin peppers, depending on how spicy you want it. Then it’s a teaspoon of salt and a splash of tomato juice from the can. Now grind and mix the ingredients together. Once you have a good paste, add the can of tomatoes and grind everything together again. Bam! That’s it. 

2. Quick Chopped Salsa 

Use the same ingredients as above BUT add one green onion. The whole thing. Even the bottom. Idk why, but I swear it tastes different if you don’t add the bottom. 

Put everything in a chopper and just pulse a couple times! You want to make sure you end up with some texture, so don’t puree.

3. Easy Blender Salsa

• 5 large tomatoes

• 2-10 jalapeños (This is the heat – add as much or little as you want) 

• 2 spoonfuls minced garlic

• Cilantro (I add 5-6 leaves, but you can add as much for as you want if you love cilantro)  

• 1/4 red onion 

• 2 FULL green onions (Don’t skip the bottom, haha) 

I like to chop everything into smaller pieces before I put in the blender. Once everything is in the blender, grab a wooden spoon and mash the tomatoes to make some juice. This will help it blend easier! Then blend, and BOOM baby, you are done. Aren’t you proud?

Don’t forget the nachos!

Put some chips on a plate and sprinkle with cheese (or absolutely cover them, I'm not here to judge you). Pop them in the microwave for 30 seconds to melt the cheese. If you are feeling fancy, bake them in the oven at 400 degrees for 5-7 minutes. 

You *will* eat the whole batch of salsa. I do.

Nachos are a great way to include colorful foods in your kids’ diets! I can literally put anything on a chip in this house and it’s going to be gone in no time. 

How many times did I boom/bam? I’m so embarrassing. 

Always and Whatever

Xo