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Homemade Chips and Salsa (Recipes)

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Homemade Chips and Salsa (Recipes)


With Cinco de Mayo just around the corner, what better time to explore the wide world of Mexican cuisine? We’re starting things off simple with homemade chips and salsa, but check back all this week for more classic, and a few adventurous, recipes.

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Here’s a classic, simple recipe for salsa from Rick Bayless, one of the United States’ most beloved chefs of Mexican cuisine. It’s perfect! It’s not too saucy, but it’s not too dry. It’s not too bland but it’s not too intense.


Salsa Mexicana


  • 1/2 Medium white onion, chopped into 1/4 inch pieces
  • 1 Small jalapeño or 1-2 hot green chiles, stemmed, seeded, finely chopped (adjust amount for taste)
  • 4-5 Plum tomatoes, chopped into 1/4 inch pieces
  • 2-3 Tablespoons loosely packed cilantro, thick stems removed and chopped
  • 2 Tablespoons freshly squeezed lime juice
  • Table Salt

1. Place the chopped onion in strainer. Rinse under cold water, and squeeze out excess water. Move onions to a medium sized bowl. Stir in remaining ingredients, being conservative with the chiles at first if you’d like a more mild salsa. Combine ingredients well. Adjust for seasoning. Sprinkle a pinch of salt over the top. If you’re not eating right away, cover and keep in the fridge.

Recipe Credit: Rick Bayless.

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
3:14AM PDT on Jun 21, 2014

I shouldn't read recipes while dinners cooking - I feel like changing my mind - smile

7:54PM PDT on Oct 13, 2013

Saving for later!

9:17PM PDT on May 20, 2013

yum, thanks!

8:52PM PDT on May 16, 2013

Will try this! Thank You

5:33AM PDT on May 5, 2013

Thanks for sharing Homemade Chips and Salsa Recipes

11:40AM PDT on May 4, 2013

Sounds great. Must try. Thank you.

6:54AM PDT on May 4, 2013

Looks so yummy... Want some now plz.. Thanks for sharing!

7:55AM PDT on May 3, 2013

Thank you

10:08PM PDT on May 2, 2013


8:10PM PDT on May 2, 2013

Thanks for this.

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