Epic Salsa Roja


Salsa and I have always been good friends. At 6 months old, you could find me sitting on my dad’s lap, licking mild salsa from his finger.  As I grew older, Pace and I became good friends. But nothing beats a good fresh salsa. While restaurants with amazing salsa are plentiful in Texas, Northern California has been a disappointment. Fortunately, I have an amazing fresh salsa recipe in my back pocket for when the craving hits.

While dating my husband, I lived alone in Houston and he lived in Austin with a roommate. Only getting to see each other on the weekends, this left me with a lot of time by myself. What’s a girl to do with all this free time? Why, cook of course! I often brought cookies, cupcakes or homemade candy on my trips to Austin until his roommate’s girlfriend made some fresh salsa.  Not to be outdone, I made some for the following trip and created an unspoken “Salsa War.”  Each week, one of us would make a batch of salsa vying for the crown of “Best Salsa.”  And on it went for a year…the recipe varied slightly from week to week and some worked better than others. Needless to say, this is a very well tested recipe.

Fresh ingredients are the key and this salsa can last up to two weeks in the fridge…if you don’t eat it all first!


½ medium yellow onion

2 serrano or jalapeno peppers

4 medium tomatoes

2 cloves of garlic (optional)

½ bushel of cilantro, the fresher the better!

1 can of tomatoes and green chilies (I use Rotel)

1 can of petite diced tomatoes

Juice of 1 lime


  1. Roughly chop onion, peppers, and garlic. Place in a food processor and pulse for 5 seconds.
  2. Roughly chop tomatoes and cilantro and add to the food processor. Pulse for an additional 5 – 10 seconds.
  3. Add both cans of tomatoes to the food processor and pulse for 10 seconds. Be sure not to chop too long as salsa soup will result.
  4. Move to a bowl and add fresh squeezed lime. Stir until totally incorporated.

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