Salsa Anyone?

Do you ever wonder how to get that “Restaurant” taste at home with your salsa? Being the avid “Do-it-yourself” types, we are always telling each other that we can make this or that. Over the years we have been able to Perfect our Salsa recipe. We each had our own when met, but we have now taken the best of both recipes and made one! After a quick poll the other day on Instagram, I decided that our salsa recipe would be the recipe of the week for our blog. BTW- If you are on Instagram, follow us @greenacresest2011 for lots of fun pictures of our farm and our lives!

As I stated, we took both of our recipes and made one that we now use. I will share all three for you to decide which one you like. I like mine to be a little on the hotter side, but Tharon likes his with just a little less heat, but still a good amount. All three recipes can be tweaked to your liking for the heat index! I even tweak it a little from time to time depending on the season and if we have fresh veggies in the garden. 😉 Grab your favorite bag of chips and Dive in! 🙂

Tharon and Julia’s Salsa

2 cans of mexican stewed tomatoes (I use the S&W ones, I think they have better flavor)

1 can of el pato (mexican tomato sauce- yellow can) – this has some heat

1 can of ro-tel (I use the mexican -lime & cilantro one) – this has some heat

2 jalapenos (roasted)

1 white onion (roasted)

1  poblano pepper (roasted)

1 bunch of cilantro

3-4 green onions

garlic salt to taste

roast the peppers until black, cut stem off leaving the seeds inside. roast the onion until blackened.  blend everything but the green onions in the blender until desired thickness.

Tharon’s Salsa

2 cans of mexican stewed tomatoes (I use the S&W ones, I think they have better flavor)

2 jalapenos (roasted)

1 white onion (roasted)

1  poblano pepper (roasted)

1 bunch of cilantro

roast the peppers until black, cut stem off leaving the seeds inside. roast the onion until blackened. blend everything together

Julia’s Salsa

6 jalapenos

2 tomatoes

½ white onion

1 bunch of green onions

1 bunch of cilantro

2 cans of el pato (Mexican tomato sauce in a small yellow can with a duck on it)

1-2 cans of water (rinse out the remaining sauce)

Dash of garlic salt

I blend the Jalapenos, cilantro and part of the onion and tomato and chop the rest. It depends on taste, I like mine more blended but it is really good chunky also.

Peace, Love, & Hugs!