by Jeannie Trudell

Created on: January 05, 2008   Last Updated: November 28, 2011

I make many kind of salsas. Although I prefer my salsa with jalapeno peppers rather than green chiles, because of the heat and crunch that jalapenos add, I do have a recipe to share for green chile and tomato salsa, as well as some other easy and delicious salsas.

Green chile and tomato salsa

3 tomatoes, seeded and diced
4 green chiles, seeded and diced - add a few seeds to salsa for more heat

1 white onion - diced and rinsed
1 cup finely minced cilantro
2 cloves finely minced garlic
1/4 tsp cumin
1/4 tsp red chile powder
juice of 1 lime

Mix ingredients well. Serve fresh for best flavor.

Blender Salsa

4 tomatoes
1 jalapeno stem and seeds removed
1 small white onion - finely diced
1/4 cup finely chopped cilantro
1 tsp garlic salt

Boil tomatoes until skin begins to loosen. Place tomatoes in ice water until cool enough to handle. Peel the tomatoes and remove stem and place in blender. Add jalapeno and garlic salt and blend until jalapeno is well chopped. Pour into bowl and add cilantro and onions, stir well and serve with tortilla chips.

Pico de Gallo Salsa

4 tomatoes - diced
1 or 2 jalapenos - seeded and diced
1 small white onion - finely diced
1/4 cup chopped cilantro
1 tsp cumin
1 tsp red chile powder
1 tsp garlic powder

Combine all ingredients add water 1/4 cup at a time until desired consistency is met.

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