Recipes

Three Fresh Salsa Recipes

There’s nothing better than a Taco party! Not only does everyone love tacos, but you can make it all ahead of time and be able to sit down with your guests and eat. You can’t have a Taco party without SALSA! And your chips, tacos and meats deserve the best! 

These fresh salsa recipes are super simple and crowd favorites! 

Let’s get the Fiesta preparation started!

Pico De Gallo is a classic Mexican recipe made from fresh tomato, cilantro, red onion, and lime juice..

Fresh Pico de Gallo Salsa

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • I clove garlic, minced 
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • Salt & Pepper to taste 

Stir all together in a bowl.

Serve. 

Salsa Verde

Salsa Verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro. This salsa Verde is fresh, bright, and not too salty like store-bought versions.

  • 4-6 tomatillos
  • 1/2 cup chopped white onion
  • 2 cloves garlic 
  • 1/2 cup cilantro leaves
  • 2 tablespoon fresh lime juice
  • 1 Jalapeño pepper
  • Salt to taste

Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.

Remove the baking sheet from the oven, carefully flip over the tomatillos and  jalapeño with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. 

Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, jalapeño and all of their juices into the food processor or blender.

Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt. 

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator. 

Cilantro Lime Sauce

This Cilantro Lime sauce has incredible flavor and only requires a handful of ingredients. It’s a fresh, creamy!

  • 1 small bunch cilantro 
  • 3 cloves garlic
  • 3 tbsp lime juice
  • 1  medium avocado 
  • 2 tbsp water
  • ½ tsp each salt and pepper, to taste

Combine all ingredients in a food processor or blender. 

Refrigerate and Serve. 

Recipes

Slow Cooker Ranch Chicken Tacos

This recipe was very popular a few years ago on Pinterest. It’s definitely become one of my go to recipes when I know it is going to be a long day at work and want something easy for dinner!

These Slow Cooker Ranch Chicken Tacos are ridiculously easy and sure to become your go-to lifesaver dinner! The chicken turns out super moist and flavorful every time.

Add chicken breasts, salsa, and a Ranch seasoning packet into your slow cooker. And let the slow cooker do all of the work. Before serving shred the chicken, serve it on a tortilla with all your favorite toppings! For my tacos, I add a Cilantro Lime sauce and fresh Pico de Gallo, I included the recipes for each!

RANCH CHICKEN TACOS INGREDIENTS

  • 4 skinless chicken breasts
  • 1 jar (16 ounces) chunky tomato salsa
  • 1 packet Ranch Seasoning and Salad Dressing Mix

RANCH CHICKEN TACOS DIRECTIONS

Pour salsa mixture over chicken and turn chicken to coat.

Cover with a lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours.

Transfer chicken to a cutting board and shred with two forks.

Stir the chicken back into the slow cooker; evenly divide chicken over warm tortillas and garnish with your favorite toppings.

Serve.

FRESH PICO DE GALLO INGREDIENTS

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • I clove garlic, minced 
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • Salt & Pepper to taste

CILANTRO LIME SAUCE INGREDIENTS

  • 1 small bunch cilantro 
  • 3 cloves garlic
  • 3 tbsp lime juice
  • 1  medium avocado 
  • 2 tbsp water

RANCH CHICKEN TACOS DIRECTIONS 

Pour salsa mixture over chicken and turn chicken to coat.

Cover with a lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours.

Transfer chicken to a cutting board and shred with two forks.

Stir the chicken back into the slow cooker; evenly divide chicken over warm tortillas and garnish with your favorite toppings.

Serve.

FRESH PICO DE GALLO DIRECTIONS

Stir all ingredients together in a bowl.

CILANTRO LIME SAUCE DIRECTIONS

Combine all ingredients in a food processor/blender and blend until smooth.