• Tami McCandlish

My Top 7 Salsas

Grab the tortilla chips! It's time to salsa! I eat these not only as dippers but also as sides, on top of tacos and meats, and to dress my salads.



1. Classic Fresh Tomato Salsa


  • 2 cups grape tomatoes

  • 1/4 red onion

  • 1 jalapeno, discard seeds and dice

  • 1/4 cup fresh cilantro leaves

  • Juice of 1 lime

  • Two squirts of minced garlic (buy the squeezable bottle)

  • 1/2 Tbsp chili powder

  • 1 Tbsp ground cumin

  • 1 Tsp salt

  • 1/2 Tsp black pepper


  1. In a food processor, add red onion, jalapeno, garlic, and lime juice.

  2. Pulse 5-10 times.

  3. Add tomatoes, salt, pepper, cumin, pepper, and cilantro.

  4. Pulse 8-10 more times, sampling between pulses to adjust seasoning to desired taste.

2. Blueberry Red Bell Pepper


  • 3 cups fresh blueberries

  • 1 bunch fresh cilantro chopped

  • 2 jalapeños minced

  • 1/2 red onion minced

  • 2 red bell peppers diced small

  • 1/2 teaspoon salt

  • 1 lemon juiced


  1. On a large cutting board, give your blueberries a rough chop. Place them in a large bowl.

  2. Add chopped cilantro, jalapeno, red onion, red bell pepper, salt, and lemon juice. Stir.

3. Roasted Jalapeno Bacon Corn


  • 3 ears of corn

  • 6 green onions thinly sliced

  • 8 slices of thick cut bacon cooked until crisp, then chopped or crumbled into small pieces

  • 2 jalapeños roasted, peeled, and finely chopped (see instructions below)

  • A palmful of fresh cilantro leaves

  • Juice of 2 limes

  • Two squirts of minced garlic (buy the squeezable bottle)

  • Salt and black pepper to taste


  1. Wrap jalapeños in foil and place on a baking sheet. Bake on 400 degrees for 15 minutes, or until they are just blackened. Put the hot chilies in a zip lock baggie and let steam for 15 minutes. Remove the peppers and peel away the skin. Finely chop the flesh, and put in a large mixing bowl. Include seeds if you like spice, discard if you don't.

  2. Wrap the ears of corn in a clean kitchen towel and microwave for 3 minutes. Remove the husks and silk and rinse with cold water to stop the cooking. Dry.

  3. Remove the corn kernels with a sharp knife and add to the bowl. Add the garlic, green onions, and bacon.

  4. Remove the cilantro leaves from the stems and chop them finely. Add the cilantro to the bowl, along with the lime juice. Toss well, and season to taste with salt and pepper.

  5. Refrigerate until ready to use.

4. Jicama Salsa


  • 2 cups jicama peeled and chopped

  • 1/4 cup cilantro chopped

  • 1/4 cup red onion diced

  • 2 limes juiced

  • 1/4 teaspoon salt

  • 1 clove garlic minced

  • 1 small jalapeno minced

  • Two squirts of minced garlic (buy the squeezable bottle)


  1. Combine ingredients in a bowl and stir.

  2. Refrigerate until ready to serve.

5. Strawberry Lime Jalapeno


  • 1 cup chopped strawberries

  • 1/4 red onion finely diced

  • 1 jalapeno seeded and diced

  • 1/3 cup fresh cilantro

  • 1 lime juiced

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper


  1. Combine ingredients in a bowl and stir gently.

  2. Allow to sit at least 1 hour.

6. Avocado Fennel


  • 1 fennel bulb diced small

  • 1 cucumber diced small

  • 1/2 red onion minced

  • 1/2 cup minced fresh cilantro

  • 2 limes juiced

  • 2 tablespoons sugar (optional)

  • 1/2 teaspoon salt

  • 2 avocados diced

  • Two squirts of minced garlic (buy the squeezable bottle)


  1. In a large mixing bowl, toss together fennel, cucumber, onion, and cilantro.

  2. Stir in lime juice, garlic, sugar, and salt.

  3. Gently fold in avocado. Serve at room temperature or chilled.

7. Nectarine Basil


  • 1 ripe, juicy nectarine (a good one is key)

  • 1 1/2 tablespoons diced red onion

  • 1 minced jalapeno (seeds and ribs removed)

  • Juice of 1/2 to 1 lime

  • 1/2 teaspoon honey

  • 1 teaspoon sugar (optional)

  • 4 fresh basil leaves


  1. Dice the nectarine. Add sugar if it isn’t very juicy and let sit for a few minutes. Add red onion and minced jalapeño.

  2. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want it to be flavored.

  3. Just before serving, cut basil into ribbons and sprinkle over the top.

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