Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Salsa is at the heart of any tailgating feast that Ree puts together. This trio is designed to appeal to all tastes, and they are all super easy to make. Just add chips and enjoy!

Step 1, Preheat the oven to 450 degrees F. Step 2, Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. …

Step 1, Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble ...

Step 1, Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally ...

Ingredients: Deselect All, 6 28-ounce can whole tomatoes with juice, 18 roast poblano chiles, 1 1/2 cups fresh cilantro leaves (or more to taste!), 3/4 cup chopped onion, 3 clove garlic, …

Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches. Cut the peaches into small chunks, add to the salsa and mix.

Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.

Ree has taken her recipe and turned it into a brunch dish, using chorizo, eggs and jalapeño cream cheese. There are also a couple of crafty shortcuts: store-bought enchilada sauce and salsa …