Here are 15 different ways to make Mexican salsa to spark your imagination in the kitchen. Excellent as a starter or to round out a dinner. They will appreciate you more as a person because of it.
1. Salsa Verde
Tomatillos, onions, jalapenos, and fresh cilantro are the ingredients that go into making green salsa, which is also known as salsa verde. Use this fresh salsa as a dip for chips or spread it on top of your favorite Mexican salsas for a delicious and authentic touch. This mouthwatering salsa may be ready in only 30 mins if you start it right now!
This recipe for quick homemade salsa roja is the best Mexican salsa there is. It is great for tortillas, tacos, and burritos, and it contains tomatoes, jalapenos, lime juice, and other ingredients. Use as a dip or a topping!
- Put the tomatoes, onions, peppers, garlic, cilantro, and lime juice in the food processor. To a smooth consistency, process.
- Olive oil should be heated in a big saucepan over medium heat. If you put some salsa on top, it will cook really fast.
- Put in some salt and cumin.
- Put in the microwave and microwave for about a minute, or until it reaches a boil. Leave to simmer for 15–20 minutes.
- If necessary, add salt and give it a good toss. Put in the fridge until you’re ready to use it.
- Put it in a squeeze bottle and use it as a party trick, as they do at Mexican restaurants.
When using a molcajete, you should expect an increase in flavor when the foods’ natural oils are liberated. For true Mexican food enthusiasts, nothing beats a salsa cooked in a traditional molcajete.
- To start, wash the tomatoes and jalapeos. Caramelize the tomatoes, jalapeos, and garlic in a heated comal or cast-iron pan. In order to ensure an equal roasting, turn the meat occasionally.
- Cooking time for the remainder of the ingredients will be reduced due to the garlic. As soon as it appears ready, take it out.
- To the molcajete, add the garlic. Use the pestle to mash everything together into a smooth paste. Then, grind the jalapeos with a little salt and a little water. Don’t go crazy with the salt because we’ll be seasoning it afterwards.
- Press down hard on the tomatoes as you add them one by one. Use a spoon to combine the ingredients. You may always season to taste with extra salt.
- We need to mince the red onion and the cilantro. Put into the salsa and stir to combine.
4. Salsa Macha
Made with pan-fried Mexican chilies, oil, peanuts, and apple cider vinegar, Salsa Macha is a wonderful, thick, and savory salsa. This basic salsa recipe is great on its own with tortilla chips, but it also adds depth of flavor when served alongside other Mexican dishes.
There is a moderate amount of heat in this salsa. Reduce the amount of arbol chiles from 6 to 2 for a milder flavor. To increase the heat, add 8-10 arbol chiles.
Replace the peanuts with almonds if you must. If you can find them, toasted or roasted almonds are my preference.
With very little effort, you can create a salsa that is incredibly smokey, fruity, and hot ready to serve at any taco night (or anything else you want spicier, really).
Chiles pas, the traditional ingredient in this salsa, are only found in the Yucatán region of Mexico. I’ve been substituting a blend of chiles de árbol and chiles pasillas for them. Instead of the lime, orange, and grapefruit juice combination, add 3/4 cup fresh bitter-orange juice if you have access to bitter oranges (Seville oranges).
Use canned or fresh tomatoes to make this quick and simple salsa! This traditional Mexican salsa recipe uses only a few straightforward ingredients and may be either mild or spicy, depending on your preference.
Keep refrigerated for up to 10 days, or freeze for up to 3 months, when stored in an airtight container.
Advice from the Pros if You Freeze: After defrosting, add little tomato paste for thickness. In addition, you may let any liquid evaporate by simmering it on the stove. Do not serve until it has cooled to room temperature.
This salsa molcajeteada is full of flavor and heat because to the combination of pan-roasted tomatoes, garlic, and peppers in the molcajete. In a traditional Mexican molcajete, the ingredients are reduced to a fine powder. It is a common ingredient found in all Mexican households; it is incredibly simple to prepare, even if you do not own a molcajete; and it imparts the ideal amount of spice to any dish.
This Chile de Arbol Salsa, which requires only five ingredients to make, is the ideal topping for tacos. It’s hot, it freezes well, and it pairs nicely with tacos, tostadas, and gorditas—all staples in the Mexican diet.
Be prepared for some heat with this salsa. But if the heat is too much, just throw a couple extra plum tomatoes into the blender and process until smooth if you want.
The salsa should have a silky texture. It may take 1–5 minutes of blending time to achieve the desired consistency, depending on the strength of your blender.
Check out this recipe for creamy jalapeo salsa if you’re in the mood for a traditional and fiery Mexican salsa. It’s quite simple to whip up, and once you try it, you won’t be able to stop!
In place of Jalapeos, use Serranos (about 12 regular size Serranos).
Since vegetable oil has no discernible flavor, substituting another oil, such as olive oil, will change the salsa’s flavor profile.
This Black Bean and Corn Salsa is bright in color, made with fresh ingredients, and has a creamy texture, crunchy texture, and a hint of heat. This salsa is ready in only ten minutes with only six straightforward ingredients, and it makes a wonderful appetizer on its own; but, you shouldn’t stop there. You may eat it on its own as a side dish, or you can heap it over tacos, salads, eggs, or pretty much anything else!
Take note that the chilies will impart more heat to the salsa the deeper red in color they are. If you like a flavor that is less intense, use only two to three chilies, or go for chilies that have a hue that is closer to burned orange.
If the salsa is too hot, you can simply add another half or medium tomato to tone down the heat. You should be able to locate the Arbol chilies in the foreign or ethnic food section of most supermarkets.
12. Guajillo Sauce
Homemade guajillo sauce like this works wonders in anything from tamales and enchiladas to soups, tacos, meats, and more. Really, it couldn’t be simpler to prepare.
Friends, today in the Chili Pepper Madness kitchen we will be producing our very own guajillo sauce from scratch. This dish is fantastic, so have the printer ready. It might replace your current preferred condiment.
The Mexican dish known as “Salsa Quemada” is a smokey, fire-roasted salsa that includes tomatoes, tomatillos, garlic, and chilies. It’s a wonderful table salsa that’s great for dipping tortilla chips in, but it’s also fantastic as a side dish for a wide variety of Mexican entrees like tacos and quesadillas.
If you like Chipotle’s spicy salsa, you’ll adore this knockoff recipe. This salsa recipe is for you if you like things spicy.
The New Mexico Chili Pods should be available at any supermarket. You can see an example of the packaging they often come in below.
To prepare them for eating, just wash them, remove the stem, and pick out the seeds. Make your own red chili powder by grinding dried red peppers in a spice grinder or crushing them with a mortar and pestle.
Homemade salsa has a shelf life of around 4 to 6 days when stored in an airtight container in the fridge, depending on a number of circumstances. When stored in an airtight container or bag, salsa may be frozen for up to four months.
This avocado green salsa is highly popular in the central region of Mexico, where it is used for tacos “Al Pastor,” carnitas, and other types of grilled meats. The salsa is produced with fresh ingredients and has a creamy texture. It is a really reviving take on the traditional green tomatillo salsa that has been made.