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Four Homemade Salsas for a Summer Salsa Bar
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5

The Ultimate Summer Salsa Bar

Create the ultimate salsa bar for your next summer party or get-together with ease using homemade salsas from Mrs. Wages®!
Print Recipe
Prep Time15 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: Chips and Dip, Chips and Salsa, Salsa, Salsa Verde
Servings: 56 servings per salsa (1/2 tsp = 1 serving)

Ingredients

Mild Salsa

  • 6 pounds Fresh tomatoes, blanched and diced OR 6 cans petite diced tomatoes, undrained (14.5 oz. cans)
  • ½ cup Mrs. Wages® White Distilled Vinegar (5% acidity) or cider vinegar
  • 1 packet Mrs. Wages® Mild Salsa Tomato Seasoning Mix

Medium Salsa

  • 2 Large fresh tomatoes OR 1 can petite diced tomatoes, undrained (14.5 oz. can)
  • 1 packet Mrs. Wages® Classic Medium Salsa Tomato Seasoning Mix

Hot Salsa

  • 2 Large fresh tomatoes OR 1 can petite diced tomatoes, undrained (14.5 oz. can)
  • 1 packet Mrs. Wages® Habanero Salsa Tomato Seasoning Mix

Salsa Verde

  • 10-12 Fresh tomatillos, husked, blanched or roasted and blended in a food processor or mixer (about 1 pound)
  • 1 and ½ teaspoons Mrs. Wages® Chipotle & Garlic Salsa Tomato Seasoning Mix

Instructions

For The Mild Salsa

  • Wash, blanch, and coarsely chop tomatoes. (*Note if you use canned tomatoes, open the cans, do not drain the juices, and move to step 2.)
  • To mix the salsa, combine tomatoes, vinegar, and Mrs. Wages® Medium Salsa Mix in a large non-reactive stockpot. (Do not use aluminum.)
  • Bring the salsa mixture to a boil, stirring occasionally. Reduce the heat to low and simmer for 10 minutes. When done, your salsa is ready!
  • Pour into containers and let cool. Cover and refrigerate at least 30 minutes before serving. Store covered in the refrigerator for up to 1 week.

For The Medium and Hot Salsas

  • Wash fresh tomatoes. Cut out cores and chop coarsely. If using canned tomatoes, do not drain liquid.
  • Combine tomatoes and Mrs. Wages® Classic Medium Salsa Mix OR Mrs. Wages® Habanero Salsa Mix in a large mixing bowl.
  • Let stand for 10 minutes before or refrigerate for 30 minutes before serving. Cover leftover salsa and store in refrigerator. Use within 2-3 days.

For The Salsa Verde

  • Husk and wash tomatillos. Place in boiling water and bring to a simmer for 5 minutes. Remove tomatillos with a slotted spoon.
  • When cool, place tomatillos in a food processor or blender. and pulse until finely chopped.
  • Combine tomatillo mixture with 1 and 1/2 teaspoons Mrs. Wages® Chipotle & Garlic Salsa Mix.
  • Cover and refrigerate at least 30 minutes before serving. Cover leftover salsa verde and store in refrigerator. Use within 2-3 days.

Notes

Note: This mild salsa recipe can be canned or made fresh and ready to serve. Be sure to check out this post for directions on how to can salsa using a water bath.

To serve salsas: Arrange a bowl or basket of tortilla chips on your summer salsa bar. Serve with other Mrs. Wages® favorites like guacamole and salsa con queso for the perfect summer entertaining pairing!