Homemade Salsa Recipes | Salsa Roja, Salsa Verde, Pico De Gallo, Mango Salsa, Avocado salsa
 
 
Salsas are healthy and delicious Mexican sauces that can transform any dish into a delicacy! Let's learn how to prepare homemade salsa recipes with authentic flavors!
Author:
Recipe type: Sauces
Cuisine: Mexican
Ingredients
  • Salsa Roja:
  • 2 Ancho dried chili peppers
  • 3 tomatoes
  • 1 small onion, peeled
  • 3 garlic cloves, peeled
  • ½ tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 2 Tbsp chopped cilantro
  • olive oil
  • Salsa Verde:
  • 5 Tomatillos
  • ½ cup fresh cilantro finely chopped
  • 2 garlic cloves
  • ¼ onion
  • 1 jalapeño
  • salt, to taste
  • olive oil
  • Pico de Gallo:
  • 2 Roma tomatoes, diced
  • ½ cup onion, diced
  • ½ jalapeño, seeded and finely chopped
  • 1 Tbsp freshly chopped cilantro
  • 1 Tbsp freshly chopped scallions
  • 1 tsp salt
  • 2 Tbsp lime juice
  • ½ tsp garlic powder
  • Avocado Salsa:
  • ½ sweet corn
  • 1 avocado, peeled, pitted and diced
  • 2 Tbsp black olives, drained and sliced
  • ¼ red bell pepper, chopped
  • ½ small red onion, chopped
  • 2 small cloves of garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • ½ tsp dry oregano
  • salt and pepper to taste
  • Mango Salsa:
  • 1 mango, peeled, seeded, and chopped
  • ¼ cup of finely chopped red bell pepper
  • 2 Tbsp scallions, chopped
  • 2 Tbsp cilantro, chopped
  • 1 fresh jalapeño pepper, finely chopped
  • 2 Tbsp lime juice
  • 1 Tbsp lemon juice
  • ½ tsp red pepper flakes
Instructions
  1. For Salsa Roja:
  2. Bring to boil 2 cups of water in a medium pot.
  3. Add the tomatoes, chilies, onion, and garlic to the pot.
  4. Boil for about 5 minutes.
  5. Take the veggies out and let cool.
  6. Peel the tomatoes, and add to a blender. Add the chilies, onion, garlic, oregano, cilantro and olive oil. Blend until smooth. Add salt and pepper.
  7. For Salsa Verde:
  8. Sautee the tomatillos, onion, and jalapenos in a preheated skillet with some olive oil, for 5 minutes.
  9. After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
  10. Remove from heat and blend the ingredients with the cilantro and salt in a blender.
  11. For Pico de Gallo:
  12. In a medium bowl, mix together all of the ingredients. Once the mixture is thoroughly combined, refrigerate for at least 30 minutes to overnight.
  13. For the Avocado Salsa:
  14. In a medium bowl mix the corn, olives, red bell peppers, and onions.
  15. In a small bowl add garlic, olive oil, lemon juice, oregano, salt, and pepper.
  16. Mix the corn mixture with the garlic mixture and refrigerate overnight.
  17. The avocados should be added into to the mix before the dish is served.
  18. For the Mango Salsa:
  19. In a medium bowl, mix together all of the ingredients. Once the mixture is thoroughly combined, refrigerate for at least 30 minutes to overnight.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/homemade-salsa-recipes/