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.

★★★★★ 2 votes
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


1Wash 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).
2Slice 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.
3Place 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.
4Note: 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.
5I 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.
6Tomatillos 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