Salsa sales in the United States now double those of ketchup.  Why not?  You can put them both on eggs, Salsa feels healthier than sweet, sweet ketchup.  You can use Salsa to replace ketchup in almost every situation (maybe with the exception of straight french fry consumption).  So, I'm all ok about Salsa being our new national condiment.  Especially since you can make it in 1,000 ways with 1,000 different ingredients.

Here are some great Salsa recipes.  Send me yours at!

Roasted Tomato Salsa


12 roma (plum) tomatoes

2 cloves garlic, unpeeled

1 small onion, quartered

1 jalapeno chile pepper

1 1/2 tablespoons olive oil


1 teaspoon ground cumin

1/4 teaspoon salt

3 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro


1. Preheat the broiler.

2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.

3. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.

4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.

5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Black Bean Salsa


3 (15 ounce) cans black beans, drained

and rinsed

1 (11 ounce) can Mexican-style corn,


2 (10 ounce) cans diced tomatoes with


green chile peppers, partially drained

2 tomatoes, diced

2 bunches green onions, chopped

cilantro leaves, for garnish


1. In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Cool Cucumber Salsa


2 medium cucumbers - peeled, seeded,

and chopped

2 medium tomatoes, chopped

1/2 cup chopped green bell pepper

1 jalapeno pepper, seeded and minced

1 small onion, chopped

1 clove garlic, minced


2 tablespoons lime juice

1 teaspoon minced fresh parsley

2 teaspoons minced fresh cilantro

1/2 teaspoon dried dill weed

1/2 teaspoon salt

1 (12 ounce) package tortilla chips


1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Corn and Avocado Salsa


3 ears fresh corn, husks and silks


2 avocados - peeled, pitted, and cubed

1 red onion, finely diced

1 red bell pepper, seeded and diced

1 tablespoon minced garlic

1 tablespoon ground cumin


1 teaspoon crushed red pepper flakes

1/4 cup chopped fresh cilantro

1/3 cup red wine vinegar

2 tablespoons olive oil

1/4 cup fresh lime juice

salt and black pepper to taste


1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.

2. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.