Tomatillos salsa

2 to 3 pounds green tomatillos (take off outer skins and wash)

1 jalapeno chile (take off stem and core)

1 serrano chile (take off stem and core)

Mix in blender until smooth.

1/2 teaspoon chopped garlic

Chop up cilantro according to taste. Clean and cut up green onions (I use 6). Add 1/2 teaspoon salt.

This is good for chips and dip or on tacos, beans or burritos.

— Betty Rios, St. Joseph

Dip for chips salsa

1 28-ounce can of tomatoes

3 or 4 yellow chilies (according to taste)

1/2 teaspoon chopped garlic

Put ingredients in blender until smooth (be sure chilies are chopped fine or you could get a hot bite). Add salt according to taste.

— Betty Rios, St. Joseph

Year round salsa

(This can also be made with fresh ingredients)

1 28-ounce can diced petite tomatoes

1 7-ounce can diced green chilies

1 4-ounce can diced jalapenos (if you like it a little spicy)

1/2 teaspoon chopped garlic

Cut up cilantro according to taste. Mix all together. I like chopped red onions, but use whatever onions you like.

— Betty Rios, St. Joseph

Corierin salsa

12 medium-sized red tomatoes (Canadian grown)

2 bunches fresh cilantro, chopped

5 jalapenos, chopped (use all)

2 tablespoons minced garlic

1 tablespoon crushed red pepper

1 large white onion, chopped

1 tablespoon sugar

1 teaspoon each salt and pepper

Mix all together, chill and serve.

This recipe makes approximately 25 2-ounce servings.

— Cori and Kent Otto, St. Joseph

Chunky crock salsa

1 can (102-ounce) diced tomatoes

2 medium white onions, chopped

2 medium green peppers, seeded, cleaned and chopped

1 can (12-ounce) tomato paste

2 tablespoons chopped garlic

1 can (26½-ounce) traditional spaghetti sauce

1/2 cup salsa seasoning mix (spice)

5-6 dashes hot sauce or to taste

1/2 large red onion, chopped

Mix everything together in a crock pot and heat until onions and peppers are soft. Serve warm or cold with chips.

— Robin Lynne Bowman, St. Joseph

Mild/medium salsa

1 28-ounce can diced tomatoes

1 15-ounce can crushed tomatoes

(or instead of first two ingredients use 6 to 8 ripe tomatoes blanched and put through sieve)

1 medium red bell pepper, chopped small

1 medium yellow bell pepper, chopped small

1 bunch of cilantro- de-stemed and chopped (approximately 1½ cups)

2 tablespoons heaping minced garlic

1 small white onion, chopped small (approximately 1½ cups)

1 medium jalapeno, chopped fine

Sea salt and black peppercorn, milled and add to taste

1 small lime-squeezed, add pulp and juice

Combine ingredients, mix well by hand. Let stand in refrigerator at least 12 hours for best flavor. For hotter salsa, add jalapenos or liquid from jar of jalapenos.

Makes 12 to 14 cups.

— Rose Nichols, St. Joseph