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For National Chips and Dip day, there was only one choice: to finally share my famous salsa recipe with you, dear Reader. I love to cook, and I love to bake, but the truth is that I am best known as the sauces, marinades, and dips guru in my inner circle.

Growing up in So Cal, amazing Mexican food is everywhere, and practically everyone who cooks has their own version of chips and salsa that becomes a family staple. Mine is a mix between pico de gallo and salsa, because I love the chunky texture and freshness of the pico, but crave the depth of flavor that a roasted salsa has. I hope you enjoy!



5 Roma Tomatoes, seeded and diced into 1/4" cubes

1/2 Red Onion, diced into 1/4" cubes

1 Jalapeno, fire roasted, peeled, seeded and finely chopped

1/2 C fresh Cilantro, finely chopped

2 Cloves Garlic, finely chopped

1 Lime, juiced



1/4 C Mild Ortega (my secret ingredient!)


Mix tomatoes, red onion, jalapeno, garlic and cilantro together in a large bowl. Add the lime juice, salt, and pepper to taste. Finish by adding the Ortega and mix well. Enjoy!

HINT: if you want some extra spice, we'll often roast off a few anaheim chiles, dice them up fine, and add them to the mix!

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