I have a salsa loving kid who wants to try her hand at homemade. I have my go-to roasted tomato/onion/garlic/pepper concoction but she wants to try different styles and is asking the OB for recipes or tips on what makes your salsa better than everyone else's.

She's 9, so 5-alarm face melters might not make the cut, but please post them because we will hopefully reference back.

I have been looking for a salsa that tastes good warmed up. I like it both spicy and a warm temp. I have a green one but it is pretty much pure peppers and may not be good for a 9 year old. LOL.

I have made several Rick Bayless salsas, with slight modifications, and they are pretty good. Just look up Rick Bayless on youtube for recipes.

I don't have a recipe at my fingertips right now, be we enjoyed trying a few different styles. Tomatillo salsa is fun. Once you get that made, you can throw some avocado in half otf that one and run it through the food processor and it is a a creamy avocado tomatillo salsa.

Chicken. Bouillon.

To keep it chunky, I also cheat and add chopped onion, cilantro, and sometimes a roasted tomato or two after blending the base salsa.

Garden citrus salsa

A couple tomatoes
3-4 big poblano peppers
Onion
Garlic
Most of a bundle of cilantro
Olive oil
3-6 limes
2-4 lemons
Salt
Black Pepper

Seed the peppers, blend it all up. Very citrusy summer salsa. Also really good baked on fish. Should be greenish in color, not too red. Green from the poblanos. Not spicy. Throw in some jalapeños if you want some fire.

My favorite green sauce currently:

Salsa Dna

Wodanaz said:

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I have my go-to roasted tomato/onion/garlic/pepper concoction but she wants to try different styles and is asking the OB for recipes or tips on what makes your salsa better than everyone else's

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You already have the best. Try grilling the veggies instead of roasting them and let a little char stick to them before they hit the food processor/blender. I keep the garlic off the grill and add to the blended with the grilled vegetables. Heat a few Tbls oil in a pot and re-fry the blended salsa for a few minutes

Arnie is a great and entertaining resource. I haven't watched his YouTube content but have seen a bunch of his Instagram stuff.

My usual homemade salsa goes something like this:
4-6 medium tomatillos, after peeling I'm shooting for head of garlic sized tomatillos
1 large poblano, preferably a 2 lobe rather than a 3 lobe
1-4 serranos/jalapenos, seeded if you want to limit the heat, mix and match for fun and flavor/heat
1/2 a medium white onion, cut in chunks
3-5 cloves of unpeeled garlic

Toss the above in olive oil and roast in a 425+ oven on a half sheet pan for ~25 minutes. Turn what you can ~half way. Let cool a while until you can peel, stem, and seed the peppers as you like. Peel the garlic.

Throw the above in a blender with a half bunch of cilantro, big squeeze of lime, salt and pepper to taste, and avocado and/or cumin or neither depending on your tastes. Blend to desired consistency.

SoTxAg said:

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I have made several Rick Bayless salsas, with slight modifications, and they are pretty good. Just look up Rick Bayless on youtube for recipes.

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Balor basketball

Here is a sauce very much like coco loco's green sauce. boil 4 mexican squash (sounds disgusting, but i promise it isn't), half an onion, 2 cloves of garlic and 3 seranos until soft. fry 8 seeded jalepenos in olive oil. then put it all together- boiled stuff, fried stuff, oil and all with a bunch of cilantro and puree. add kosher salt and lemon pepper to taste. It's good.