Recipe courtesy of Christal Meza

The Meza's Salsa

Save Recipe
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
Share This Recipe


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.

Roasted Tomato Basil Soup

Gazpacho Salsa

Tequila Salsa

Gazpacho Salsa

Arbol-Avocado Salsa

Far Western Salsa

Squid Tamales with Roasted Corn Salsa

Roasted Red Peppers: Salsa Criolla with Campfire