Authentic Mexican Salsa for the Memorial Day Weekend

It’s almost Summer and we have a 3 day weekend to prove it!
Well I thought for those of you with parties or picnics to go to we should make some authentic salsas to go with your favorite chips! Enjoy!

Authentic Green Salsa – this salsa is hot, so if you can’t take the heat, try the red salsa without adding any seeds or membrane from the jalapeno.



1½ cups water
5 jalapenos
4 lemons, juiced
1 shallot, diced
Kosher salt to taste
ground pepper to taste

Add jalapenos to boiling water and reduce water until liquid is almost gone.
Add lemon juice and cook for 2 more minutes.
Cut top off jalapeno and remove skin.
Add jalapenos to blender on high and puree, put in a bowl.
Add shallots to bowl while still hot.
Season with Kosher salt and ground pepper to taste.

Authentic Red Salsa

5 tomatoes, roasted
1 jalapeno, roasted
½ onion, cut in quarters
2 cloves garlic whole
½ cup cilantro
Kosher salt to taste
ground pepper to taste

Preheat oven to 300°F.
Place tomatoes and jalapeno on a sheet pan and roast until soft. Make sure you turn items every 10 minutes on the pan.
Remove pan from oven, peel skins off tomatoes, cut stem off jalapeno (remove seeds and membrane if you don’t want extra heat)
Add tomato and jalapeno to blender with remaining ingredients and blend until liquid.
Season with Kosher salt and ground pepper to taste.