Recipe courtesy of Christal Meza

The Meza's Salsa

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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1 bunch cilantro, washed

4 stalks green onion

2 large cans whole tomatoes

1 tablespoon oregano

Crushed chili flakes, to taste

Salt, to taste


  1. Peel leaves off of the cilantro and set aside. Chop the green onion into medium size pieces. In a blender or food processor, pulse tomatoes, cilantro leaves, green onion, oregano and chili flakes to desired consistency. Pour into container and stir in salt, to taste. Refrigerate overnight.

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