From Deanna Alvarez

Deanna says, “It’s all a matter of taste so if you like something add more or less.  That’s it!  I think salsa always tastes better with fire roasted chilies from Hatch though, so there is no substitute for this ingredient!”

In Mexico, the word “salsa” means any sauce, but in the US it has become what the Mexicans would term a “table  salsa.”


  • 4 tomatoes freshly chopped (and roasted before chopping in a 400F oven for 15-30 minutes, if you have time)
  • a bunch of cilantro, chopped
  • ½ of a white onion, diced
  • 1-2 cloves garlic, diced
  • 1 c. New Mexico green chilis
  • juice of 1 lime
  • French sea salt to taste
  • And don’t forget a big bag or two of corn tortilla chips, to serve


Place the tomatoes in a bowl and chop them to the consistency you like, Deanna prefers fairly fine (but we like ours roughly cut, as shown above, which has the added benefit of saving time). Dice your onion, the same size at the tomato chunks, and about a handful of chopped cilantro stir into tomatoes, press the garlic and chop (or omit, as I do), and then chop your chilies, adding as many as you like to taste. Add the lime’s juice and salt to taste.