Salsa Kit Guide

The Salsa Kit groups a handful of CSA crops — cherry tomatoes, a Roma tomato, cilantro, red onion, garlic, and a jalapeño — into one thing to make. This guide is the permanent home for salsa methods, so weekly box guides can link here instead of repeating the whole thing each time.

CSA crops used: Cherry Tomatoes, Roma Tomato, Cilantro, Red Onion, Garlic, Jalapeño

Three Ways to Make It

Same kit, three methods — pick whichever fits your night. All three work equally well for tacos, wraps, eggs, or a bowl of tortilla chips.

1. Chef Ashley — Easy No-Cook Salsa

The quickest option: no stovetop needed. Chef Ashley walks through her easy no-cook method using the same kit — see the video below (it’s cued to start right at the salsa, around 1:22).

NO-COOK Chef Ashley's Easy No-Cook Salsa

2. Anabel — Two Cooked Salsa Methods

In this video, Anabel demonstrates both of her methods:

Boiled & Blended
Pan-Fried & Crushed

HOW-TO Anabel Makes Salsa Two Ways — Boiled & Blended or Pan-Fried & Crushed

Boiled & Blended

The ingredients are simmered until soft, then blended smooth.

Pan-Fried & Crushed

The ingredients are charred in a hot pan, then crushed into a chunkier salsa.

Adjusting the Heat

Milder: remove the jalapeño’s seeds and inner membrane before adding it, or leave the jalapeño out entirely and add it fresh, minced, to taste at the table.
Spicier: keep the seeds in, or add a second jalapeño.
However you adjust it, taste as you go — heat builds as salsa sits, so a batch that seems mild right after blending can sharpen up after an hour in the fridge.

Storage

Refrigerate finished salsa in a sealed container for up to about 5 days. It also freezes well for up to a few months — thaw in the fridge overnight before using.

Using Leftovers

Salsa doesn’t have to stay parked next to the tortilla chips:

spoon it over eggs, rice, or a baked potato;
stir it into a pot of beans or a simple tomato sauce;
use it as the base for a quick vinaigrette (whisk with a little olive oil and lime);
fold it into the next night’s leftovers — see the Leftover Taco Crunch Salad idea from Week 15 for one example.

Vegetable Guides

Back to Recipe Library