Culture, Featured

Ménage à Salsas

“You say tomato, I say chips and salsa!”

Ok guys, it’s summer, it’s hot, the margies are flowing (that’s my next post, so hold tight!), and it’s time to make some delicious appies (appies=appetizers, you dum dums!).

Here are 3 different salsas that will make you want to reconsider vegetables as an anti-dude food group. Here we go:

Salsa Verde with a Twist

Salsa Verde


  • 4-6 large or 6-8 small tomatillos (they look like a green tomato with a thin green paper like skin)
  • 1 whole Roma tomato
  • Handful of cilantro (about 1/4-1/2 cup) – chopped fine
  • 1/2 yellow onion
  • 1 or 2 avocados- depending on your creamy preference ;)- this is my secret ingredient, it adds a really great taste and texture.
  • 3-5 garlic cloves- make it as garlic-y as you like, I prefer a strong garlic taste.
  • 3-4 tablespoons veg oil
  • S/P (salt and pepper) to taste.
  • 1 whole jalapeño. Seeded for less spice.

OK super easy recipe:

  1. Peel the tomatillos (they have a paper like skin that does not taste good).
  2. In a sauté pan, cut the tomatillos in quarters with some veg oil. Season with salt and pepper.
  3. Add Roma tomato, quartered.
  4. Once the tomatoes are softened and start to fall apart in the pan, you’re ready to blend everything.
  5. Take the mixture and drop in blender, add the rest of the ingredients. Only use about a handful of ripped cilantro leaves.
  6. Taste and add more S/P if needed


  • For a creamier texture add more avocado (that’s my trick…for most things in life). It should still have a salsa like consistency.
  • If you think it tastes too spicy or tart, add a little water to the blend.
  • Serve in bowl with chips.


Mango and Pineapple Salsa

Mango Salsa


  • 1 Mango-chopped in 1/4” cubes
  • 4 oz pineapple ( about 1/8 of a whole pineapple- use the rest in a mixed cocktail so you don’t waste product!!)-1/4” cubes
  • 1/4 red onion – chopped fine
  • Handful of Cilantro leaves- chopped fine (LIKE YOUR MOTHER DID LAST NIGHT)
  • Juice of 1 lime, freshly squeezed (LIKE YOUR MOTHER DID LAST NIGHT)
  • 1 Roma tomato- chopped fine
  • 1 Jalapeño- seeded and chopped fine
  • S/P- to taste

What to do:

  1. Mix together and taste! Should be pretty refreshing.
  2. Enjoy with more chips, over grilled chicken or fish, or whatever floats your boat- who am I to judge what you do on your own time.


Pico de Gallo de Evalicous

Pico de Gallo


  • 8-10 Roma tomatoes- quarter them, cut into strips, then into smaller squares
  • Handful Cilantro leaves-chopped fine
  • 1/4 Red onion-chopped fine
  • 1/2 Yellow onion-chopped fine
  • 1 Serrano chile-chopped fine
  • 2-3 oz Olive oil
  • 3-4 peeled and chopped Garlic cloves
  • 1 Jalapeño- (if you want to spice it up. I know I use it in the others but it’s more of a preference not a necessity.)
  • S/P to taste

What to do:

  1. Mix everything, taste for seasoning, serve with more carbs, over a taco, with chicken, whatever you want- get nasty with it!  I know I will!

Let’s start this summer cooking right!