Mexican Salsas & Sauces
Authentic Mexican salsa recipes of every kind and even a few not so authentic but super tasty. Salsa roja, salsa verde, green salsa, red salsa, habanero salsa, restaurant salsa, avocado salsa, guacamole salsa, easy salsa, hot salsa, mild salsa.
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Pico de Gallo Recipe
Pico de Gallo Recipe • This easy to make homemade pico de gallo recipe is a delicious combination of Roma (plum) tomatoes, white onion, cilantro, serrano chile and a splash of lime juice that you will find on every Mexican table. A great vegetarian and vegan option. • Course Appetizer, Condiment, Salsa • Cuisine Mexican • Keyword dip, Mexican recipe, salsa • Prep Time 15 minutes • Total Time 15 minutes • Servings 4 servings • Calories 38kcal • Author Douglas Cullen • Equipment • Kitchen knife • Cutting board Medium-sized serving bowl Ingredients • 4 plum tomatoes seeded and diced • 1 white onion • 12 cilantro sprigs • 2 serrano chiles • 1 Mexican lime see notes Sea salt to taste ½ to 1 tsp. Instructions • Seed the tomatoes. • Seed the serrano chiles. • Remove the
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A “Drunken Salsa,” Because It’s Made with Beer - Recipe
Mexico has a nearly infinite number of unique salsas. A type you may not have tried before is a “salsa borracha,” which is any salsa prepared with an alcohol base. The name translates as “drunk salsa” or “drunken salsa” but what it really means is delicious. For our recipe use pasilla chilis and a light Mexican lager beer as the base. Instructions • Preparing the Chili Peppers • Seed and devein 5 of the pasilla peppers Toast all of the pasilla peppers in a medium hot dry pan for 2 to 3 minutes until fragrant. Do not allow the peppers to burn. Add the toasted chili peppers and the beer to a pan. Bring to a boil then reduce the heat to a medium simmer. Simmer the pasilla peppers in the beer until most of the liquid has reduced. About 10 minutes • Preparing the Tomatoes, Onions, and Gar
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Spicy Habanero Salsa Recipe
Ingredients • 3 very ripe tomatoes about 1 lb. • 2 habanero chiles • ½ white onion • 1 clove garlic • 1 tbsp apple cider vinegar • 1 tsp salt + to taste 3 tbsp cooking oil Instructions • Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion. Preheat 1 tbsp. oil to medium-hot. Cook the tomatoes, onion, chile, and garlic until they start to brown, about 10 minutes. Blend the browned tomatoes, onions, and garlic with the salt, vinegar. • Heat 2 tbsp. of oil to hot. Once the oil is hot, pour the blended salsa into the hot oil to "season" it. • Reduce the heat to low and simmer for 20 minutes to thicken and intensify the flavor. • Notes Reducing the Heat You can reduce the heat by only using 1 habanero chile. You can also remove the stems and seeds
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Chunky Mango Salsa Recipe
Mango Avocado Salsa Ingredients • 3 Mangos, diced medium ripe • 1 Avocado, diced • ½ Red onion, chopped • ¼ cup Fresh cilantro leaves, chopped • 1 Jalapeño, seeded and minced 2 Limes, juiced (about ¼ cup lime juice) Instructions • Dice the Mango Place the mango on its side on a cutting board with the stem facing away from you. Cut in half, being careful to cut around the pit.Repeat the cut on the other side so you’re left with two halves. Cut the remaining mangos in the same way. For each half, use a kitchen knife to score the mango into squares. • Use a spoon to scoop the mango out of the skin into a mixing bowl. • Prepare the Onion and Jalapeño • Mince the red onion and add to the bowl with the mango. Cut the top off of the jalapeño. Then slice in half lengthwise and re
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Red Salsa with Cotija Cheese
This authentic Mexican salsa roja (red sauce) recipe brings together two of my all-time favorite Mexican foods: salsa and Cotija cheese! In Mexico, salsa is a condiment, and there are so many ways to mix it up—from salsa verde to this simple recipe for salsa roja. The salty chunks of Cotija cheese make this homemade salsa at its best! Ingredients • ½ lb Cotija cheese • 2 Roma tomatoes • 2 Tomatillos • ¼ White onion • 1 Serrano chili pepper • 5 Chiles de arbol (tree chili) • 2 Garlic cloves • ½ teaspoon Salt • 1 Handful cilantro finely chopped 1 ½ - 2 cups Water Instructions • Prepare the Salsa • Fill a pot with 1 ½ to 2 cups of water and add the chiles de arbol, Serrano peppers, garlic, roma tomatoes, tomatillos and onion. Bring to a boil and cook for 10 minutes, or until th
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Chipotle Salsa Recipe
Ingredients • 4 Roma tomatoes • ½ white onion (medium) • 2 garlic cloves unpeeled • 3 cilantro sprigs • 2 chipotle peppers in adobo sauce canned • 2 teaspoon adobo sauce from chipotle peppers • ⅛ teaspoon cumin • ¼ teaspoon oregano • ½ teaspoon salt • 2 tablespoon cooking oil 1 tablespoon fresh cilantro leaves, finely chopped for garnish Instructions • Char the Vegetables • Slice the tomatoes in half lengthwise, quarter the onion lengthwise, and place in a preheated pot, along with the unpeeled garlic cloves. Turn the vegetables occasionally to be sure you get a good char on all sides. Carefully empty the pot of vegetables onto a cutting board and remove the skin from the garlic. • Blend the Ingredients Add all of your charred vegetables to the blender, along with the
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How to make Chipotle Salsa Easy Recipe
Ingredients • 4 Roma tomatoes • ½ white onion (medium) • 2 garlic cloves unpeeled • 3 cilantro sprigs • 2 chipotle peppers in adobo sauce canned • 2 teaspoon adobo sauce from chipotle peppers • ⅛ teaspoon cumin • ¼ teaspoon oregano • ½ teaspoon salt • 2 tablespoon cooking oil 1 tablespoon fresh cilantro leaves, finely chopped for garnish Instructions • Char the Vegetables • Slice the tomatoes in half lengthwise, quarter the onion lengthwise, and place in a preheated pot, along with the unpeeled garlic cloves. Turn the vegetables occasionally to be sure you get a good char on all sides. Carefully empty the pot of vegetables onto a cutting board and remove the skin from the garlic. • Blend the Ingredients Add all of your charred vegetables to the blender, along with the
