North Of The Border -- Salsa

Gary Hancq


I whipped this up as an alternative to the many bottled brands of Salsa and Picante products found on the grocer's shelf. Many, much too salty for my taste. It's been a hit and never fails to go over big.

Friend's ask: "Do you sell this". I reply: "No but I give it away".

For years I would buy Cilantro, use a little and the bulk would turn black and go to waste in the fridge. Later I found I could wash and trim a bunch, chop it fine and then freeze in zip-lock bags.

Other favorite uses of Cilantro: Cilantro Lime Chicken and also Shrimp. See my recipe for these.

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One Quart


15 Min


No-Cook or Other


fresh tomatoes
fresh tomatillos (a mexican staple)
1 1/2
stalk celery
medium onion (red. white or yellow) i used yellow vidalia
1/4 c
fresh cilantro finely chopped.
1/4 c
lime juice i used real lime from bottle
1/4 c
lemon juice i used real lemon from bottle
1/4 c
white vinegar
1/2 c
1/2 tsp
2 slice
jalopena pepper slices from the jar or fresh. see note.
nacho or tortilla chips

Directions Step-By-Step

Wash and rinse Tomatoes, Tomatillos and Celery. Slice Tomatoes and Tomatillos and then chop and dice fine. I cut the Celery stalk in thirds and then slice the length of them into thin strips,and then chop and dice them fine (smaller than a kernel of corn).
Slice Onion and then dice and chop fine. Dice and chop fine the two slices of Jalapeno Pepper. Strip the leafs and finely chop the Cilantro. I use some of the more tender portions of the stems near the leafs as well, and chop them along with the leafs.
Place all above in a bowl and toss and mix thoroughly. Add the 1/4 cup of Lime and Lemon Juice and White Vinegar, also the 1/2 cup water. The water is to dilute the liquids slightly.
Note: In lieu of the Jalapeno Pepper slices I used 1/4 teaspoon of my dried and ground Hot Pepper Mix. See my recipe for the Drying and Grinding of Hot Peppers. Also 1/2 teaspoon of Tabasco Sauce could be used instead to provide the "Heat". Also, Fresh Lime and Lemon Juice would be Real Treat.
I make all my dishes so that 4 and 5 year old's can eat them, then provide additional "Heat" on the side for those that can heat it up to their tolerance level. I sometimes like it "Hot" and other times not so much. What I call for in the recipe adds just a "Hint of Heat". Increase the "heat" to your hearts desire.
Tomatillos are a Mexican staple that look like green tomatoes, but they are quite different, they arrive with green husks on them. With husks removed they have a waxy feel. I rinse and wipe them well.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy