Salsa is my new favorite homemade obsession. I catered a Mexican Fiesta birthday party last night and made a trio of delicious salsas. Pico de Gallo, Fire Roasted Tomato, and Salsa Verde, all to be devoured with crunchy salty tortilla chips. These salsas are so simple to make and packed with flavor. They are also perfect for a party because they are gluten free and vegan. A little something for everyone.



Pico de Gallo

Makes 1 quart

6-8 Roma tomatoes, diced

1 1/2 medium sweet onion, diced

1 lemon, juiced

1/2 bunch of cilantro, leaves and stems chopped

1 teaspoon garlic, minced

1 1/2 teaspoons salt

4 jalapeños, minced


Place tomatoes, onions, cilantro,  and jalapeños in a bowl. Add salt, garlic, and lemon juice. Mix and serve.


Fire-Roasted Tomato Salsa

 1 jalapeño

1 serrano pepper

6 garlic cloves, unpeeled

2 15oz cans of fire roasted diced tomatoes in juice

1/2 cup chopped cilantro, leaves and stems

4 tablespoons fresh lime juice

sea salt

In an ungreased skillet, roast the chiles and garlic over medium heat. Cook until blistered and soft, about 10 to 15 minutes. Cool until you can handle them. Pull the stem off of the chiles and roughly chop. Peel the skin off of the garlic. Place chiles and garlic in a food processor and pulse until finely chopped. To finish the salsa, add the tomatoes with their juice to the food processor. Pulse until you have a course puree. Pour into a bowl. Stir in the chopped cilantro and lime juice. Taste and season with salt, about 1/2 a teaspoon or so.


Roasted Tomatillo Salsa

 16 ounces (7-8 tomatillos), husked and rinsed

2 serrano peppers, stemmed

4 cloves garlic

12 sprigs fresh cilantro, roughly chopped

1/2 sweet onion, finely chopped

sea salt

Turn oven onto broil, setting Hi. Place the tomatillos, chiles, and garlic on a baking sheet. Roast on baking sheet 4 inches below the broiler until blotchy and soft, about 5 minutes. Flip them over and roast on the other side. Remove pan from the oven and cool. Transfer everything to a blender, including any juice the tomatillos released while roasting. Add the chopped cilantro and 1/2 cup water, blend to a course puree. Pour the mixture into a bowl. Rinse the chopped onion under cold water and add it to the puree. Stir and season with salt and pepper.



Recipes adapted from Rick Bayless.