Three different types of homemade salsa

It’s salsa season people! It’s that time of the year where you can throw anything from the garden in the blender with some cilantro and lime and dip a tortilla chip in it and taste the season! Luckily this year I am growing tomatoes and jalapenos, so that will work out just fine!

homemade salsa

Being that I am so excited for salsa season, I knew exactly what I was going to do when Palmolive Soft Touch challenged me to create 3 dishes to match their new springy colored dish soaps, I knew this would be a salsa challenge for me! The challenge was to figure out what type of salsa I could make to match the Vitamin E scented pink, aloe scented green, and coconut butter scented orangish-creamy colored soaps. homemade salsa

The pink was easy. My traditional salsa comes out with a beautiful pink hue. One down. At the grocery store, I was excited to see that corn on the cob is starting to come into season. The only thing more exciting than salsa season is corn on the cob season! So the orangish-creamy color would be a citrus corn salsa. For the green dish, it had to be tomatillos! But to make it a little different, I wanted this one to be a roasted salsa, and naturally that led me to including poblanos as well.

Scraping corn off the co

Each salsa turned out with its own distinct, delicious flavor. And the fun part…mixing and matching the salsas to create different flavors. A little tomatillo into the traditional to cool the heat a little. A little corn in the tomatillo for texture. And lets not talk about what these three will do for taco night! The corn salsa specially would be a great topping for a taco, or even on a grilled steak!

different types of salsa

Naturally, when I was done cooking, I then got to have some dish scrubbing “fun” with the lovely smelling Palmolives. And yes, my hands thanked me!

Disclaimer: I was compensated for incorporating Palmolive Soft Touch in a blog post creating recipes to match their new colors and scents. As always, all opinions expressed are my own. I actually am a faithful user of Palmolive Dish & Sponge Fresh, and am always happy to work with brands I enjoy.

Traditional Salsa Recipe


  • 1 lb tomatoes (I used campari, but use your favorite type)
  • 1 jalapeno (deseeded, or include some seeds if you like heat. If you don’t like heat at all, sub a poblano pepper.)
  • 1 small vidalia onion (peeled and quartered
  • 3 cloves of garlic (peeled)
  • 1/2 cup fresh cilantro
  • Juice of 2 large limes
  • Salt to taste


  • Place all ingredients, except the lime juice and salt, in a blender or food processor
  • Blend to your desired consistency. If you like a chunky salsa, just pulse it a couple of times untill it gets to your liking.
  • Place the salsa in a mixing bowl and add you lime and salt to taste. Do not over salt, as the salsa marinades, the flavors will become stronger, including the salt.
  • Cool in the refrigerator for at least an hour.
  • Salsa will be good in the refrigerator for about 1 week

Roasted Tomatillo & Poblano Salsa


  • .75 lb (3 quarter lb) tomatillo (peeled, washed and halved)
  • 1 large poblano (stem removed)
  • 3 garlic cloves (do NOT peel)
  • 1 small vidallia onion
  • 1/2 cup fresh cilantro
  • 1/8 tsp salt


  • Turn your oven onto broil
  • Place the tomatillo (cut side down), poblano (whole) and garlic (in the peel) on a cookie sheet and place on the top rack under the broiler.
  • Keep an eye on the veggies so they don’t burn to a crisp.
  • When the poblano begins to blister, flip it over.
  • When the 2nd side of the poblano begins to blister, remove it from the oven. Remove the garlic at this time as well.
  • When the tomatillo begins to blister, remove it from the oven as well.
  • Peel the skin off of the poblano. Remove the peel from the garlic.
  • Place all of your roasted veggies in a blender or food processor.
  • Add the onion and cilantro to the blender.
  • Blend the mixture to the desired consistency.
  • Stir in salt.
  • Refrigerate and eat when cold.
  • Salsa will be good in the refrigerator for about 1 week

Citrus Corn Salsa


  • 2 cups corn kernels (about 2 cobs if you are using fresh)
  • 1/2 large granny smith apple (peeled and chopped to corn kernel size)
  • Juice of 1 orange (1/4 cup)
  • Juice of 1 lime
  • 1 tsp grated lime zest
  • 1/2 tsp sugar
  • Pinch of cayenne pepper (optional)
  • Salt to taste


  • Mix corn and apple in a bowl
  • In a separate bowl, mix orange juice, lime juice, lime zest, sugar and cayenne pepper
  • Pour liquid over the corn mixture
  • Salt to taste
  • Allow to marinade for at least an hour before serving

Happy Eating!
Renee Hirschberg

About Renee {Eat.Live.Blog}

Anyone who knows me knows how much I love food, cooking, creating recipes and finding the best hidden gems restaurants around. Follow my adventures in all these things and more!

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