Salsa Recipes

Salsa Recipes To Love 



2 large tomatoes, chopped

4 jalapenos, seeded and chopped

2 small white onions, chopped

2 garlic cloves, peeled and minced

18 sprigs cilantro, chopped

1 teaspoon sea sea salt

2 teaspoons lfresh ime juice

Chunky style salsa can easily be pureed into a smoother mix that’s easier for dipping.


Toss tomato, jalapeno, onion, garlic, and cilantro together.

Add sea salt and fresh lime juice

Stir, and let stand 30 minutes before serving.

You can pack your Mexican Salsa into glass jars and store in the refrigerator for one week. This will freeze well, and stay fresh for one to two months.

Make your own chips by cutting corn or flour tortillas into 4 to 8 pieces, season to taste, drizzle with olive oil and bake until crisp.



2 fresh mangoes, diced

1 cup fresh tomatoes, diced 

1/4 red bell pepper, coarsely chopped

1/4 green bell pepper, coarsely chopped

1/2 cup fresh chives, chopped

1 jalapeno pepper, seeded and minced finely (optional)

2 tablespoons extra virgin olive oil

1 clove garlic, minced finely

1 shallot, finely diced

2 tablespoons chopped fresh cilantro, or parsley or 2 tablespoons parsley

2 teaspoons fresh lime juice, or lemon or 2 teaspoons lemon juice

1/2 teaspoon red pepper

sea salt and pepper


Mix together all ingredients in a bowl. Serve immediately, or pack into a glass jar and store in the refrigerator for one week. Will keep in the freezer one month.






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