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  • Writer's pictureDerek Headley

Fresh Salsa That Will Make Them Dance

Updated: Mar 25, 2023

I've been making this recipe for over a decade and every compliment it's received always makes reference to how fresh it tastes!

Salsa is a year round, and must have condiment in our house. We've all had the typical jarred salsas you find at every grocery store and some of them might do the trick in a pinch, but none of the ones I've tried have that fresh flavor or aroma. Aside from using salsa to top the more traditional dishes like tacos, burritos and nachos, at our home it also gets utilized as a condiment on turkey burgers, eggs, a variety of meats, potatoes, sometimes on salads, and many other foods. While chips and salsa is always a crowd favorite, it can also be used as an ingredient in other dips, appetizers like pin rolls, and some main dishes.

Salsa may not be the #1 condiment in America, but it is definitely healthier than mayonnaise, and Americans may consume more ketchup pound for pound than salsa, but even the jarred salsas found in every grocery stores out sale ketchup in overall dollars

This recipe combines fresh produce with spices for a fresh from the garden, almost refreshing taste with a bit of heat for the ultimate salsa experience from preparation to consumption. Depending on if I have a garden going at the time, and what all is growing in my garden, I may substitute produce directly from my garden over the store bought product which makes the whole experience that much more satisfying, especially if shared with others who enjoy it.

Fresh Salsa That Will Make Them Dance

Ingredients Needed:


I try to use fresh produce for as much of this as possible, but you will see at least one shortcut in here...

  • 2 Jalapenos

  • 5-6 Medium Tomatillos

  • 1/2 Red Onion (quartered)

  • 1/2 Cup Cilantro (loosely chopped)

  • 10oz Can Diced Tomatoes (I use the Rotel w/ Habeneros for more heat, or the Rotel with cilantro and lime juice otherwise)

  • Juice of 1 medium lime; can substitute 3 Tbsp bottled lime juice

  • 4 Cloves Garlic (minced); can substitute 1 tsp jarred minced garlic


  • 1/2 tsp Salt

  • 1/4 tsp Black Pepper

  • 1 tsp Ground Cumin

  • 1 tsp Oregano


  1. Roast the jalapenos and tomatillos to get a good char on the skins; I usually do this on the grill using low heat with the lid closed for around 30 minutes and rotating every 5 minutes to keep an eye on them; This could be done on the stove or in the oven as well.

  2. In the meantime combine the remaining ingredients in a blender or food processor, but wait for the roasted jalapenos and tomatillos before blending.

  3. When satisfied with the charring, remove jalapenos and tomatillos from heat source and let cool down; at this time you could put the jalapenos in a plastic bag that seals (and seal it...), the steam will help the charred skin come off the pepper easier.

  4. Once cooled down, peel charred skin from jalapenos, slice and add to blender or food processor (discard stems). Trim top off of tomatillos (where it connected to the stem) and cut tomatillos into quarters, then add to the blender or food processor.

  5. After all the ingredients have been added to the blender or food processor pulse to a consistency of your liking.

The salsa can be served immediately, or stored in the refrigerator for up to 5 days.

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