KoF Salsa Recipes

Welcome to the Salsa Page!

We have included a few of our own basic salsa recipes below

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Salsa is a sauce that is popularly used as a condiment. In Spanish “salsa” translates to the English word “sauce.”

Traditionally, salsa ingredients are crushed together using a stone mortar and pestle. You can use a blender or chop with a knife instead.

Tomatoes and chili peppers are the typical primary ingredients of a salsa, though the tomato can be substituted with ingredients like mango or pineapple. There is no limit to what you can add to your salsa. Common additions are white onion, spices, avocado, corn, Jicama, pomegranate, citrus juice, and so on. Herbs like cilantro are often added, but you can use any herbs — parsley, mint, basil. etc.

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Some salsas may be cooked prior to chopping or cooked all together. Some are served raw, or a mixture of cooked (ex: roasted peppers) and raw.

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Tomatoes and chilies were first domesticated in Latin America thousands of years ago. Salsa (combination of chilies, tomatoes and other spices) can be traced back to the Aztecs, Mayans and Incas.

Note on nightshades and inflammation:
Some people may experience inflammation when eating nightshades (peppers and tomatoes, among other plants) This is due to the lectins that are commonly located in the skin and seeds. Lectins are naturally occurring proteins that are found in most plants. Some foods that contain higher amounts of lectins include beans, peanuts, lentils, tomatoes, potatoes, eggplant, fruits, and wheat and other grains.

If you are worried about lectins from nightshades, you can roast and deseed the peppers and tomatoes, as it was done traditionally. Plus, you get a ton more flavor!


salsa verde


salsa roja recipe

Tropical Cabbage and Pineapple Salsa

Grilled Jicama and Mango Salsa recipe

Tomato and Cucumber Gazpacho


Cucumber and Tomato Gazpacho

  • Serves:7
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  • 8 medium Vine-ripened Tomatoes, peeled, cored and coarsely diced
  • 1/3 Day-old Bread (French Baguette) crust removed, broken into pieces
  • 2 red bell pepper, seeded and coarsely chopped
  • 1 each Green Bell Pepper, finely diced for garnish
  • 4 cloves garlic, chopped
  • 1 tsp Sugar
  • 4 Tbsp Sherry Vinegar
  • 4-5 Tbsp Extra Virgin Olive Oil
  • 1 medium Red Onion, divided, ½ chopped, ½ minced, for garnish
  • 1 medium Cucumber, seeded, divided ½ roughly chopped, ½ diced for garnish
  • 1 small Green Chili, chopped, optional
  • 1 Tbsp Mayonnaise, optional
  • To taste Salt and Pepper


Score a cross in the base of each tomato. Put in a bowl of boiling water for 10 seconds, then plunge into ice-cold water and peel away the skin from the cross. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Chop the tomato flesh.

Soak the bread in cold water for 5 minutes, then squeeze out any excess liquid. Put the bread in a food processor with the tomatoes, bell pepper, garlic, onion, cucumber, chili, sugar, and red wine vinegar and process until combined and smooth.

With the motor running, add the oil and the mayonnaise if used, to make a smooth, creamy mixture. Season to taste. Refrigerate for at least 2 hours.

Super Simple Tomato Salad

Tomato Salad

Super Simple Tomato Salad

  • Serves:4
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  • 5 large ripe red heirloom or beefsteak tomatoes, sliced thin
  • 1/2 cup red onion, sliced thin
  • 1 tablespoon basil, or parsley, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 clove garlic, minced
  • 1 tablespoon black olives
  • salt and fresh ground pepper, to taste
  • crusty bread, (optional) for serving


On a serving plate, arrange the tomato slices, add the onions, drizzle with olive oil and vinegar. Season with salt and black pepper. Add some herbs and black olive. Do not refrigerate.