Homemade Salsa Recipes | Salsa Roja, Salsa Verde, Pico De Gallo, Mango Salsa, Avocado salsa
Five authentic Mexican salsas in one recipe: smoky salsa roja, tangy salsa verde, fresh pico de gallo, creamy avocado salsa and sweet mango salsa - all naturally vegan. Around 35 minutes of hands-on work, plus a 30-minute chill for the raw salsas.
Ingredients
Salsa Roja:
- 2 ancho chili peppers dried
- 3 tomatoes
- 1 onion peeled
- 3 cloves garlic peeled
- ½ tsp oregano
- 1 tsp salt
- 1 tsp black pepper ground
- 2 Tbsp cilantro chopped
- olive oil for blending
Salsa Verde:
- 5 tomatillos
- ½ cup fresh cilantro finely chopped
- 2 cloves garlic
- ¼ onion
- 1 jalapeño
- salt to taste
- olive oil for sautéing
Pico de Gallo:
- 2 Roma tomatoes diced
- ½ cup onion diced
- ½ jalapeño seeded and finely chopped
- 1 Tbsp cilantro freshly chopped
- 1 Tbsp scallions freshly chopped
- 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 red onion chopped
- 2 cloves garlic minced
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- ½ tsp dried oregano
- salt and pepper to taste
Mango Salsa:
- 1 mango peeled, pitted and chopped
- ¼ cup red bell pepper finely chopped
- 2 Tbsp scallions chopped
- 2 Tbsp cilantro chopped
- 1 jalapeño pepper finely chopped
- 2 Tbsp lime juice
- 1 Tbsp lemon juice
- ½ tsp red pepper flakes
Instructions
- For Salsa Roja:
- Bring 2 cups of water to a boil in a medium pot.
- Add the tomatoes, chili peppers, onion and garlic to the pot.
- Boil for about 5 minutes.
- Take the vegetables out and let them cool.
- Peel the tomatoes and add them to a blender. Add the chili peppers, onion, garlic, oregano, cilantro and olive oil. Blend until smooth, then season with salt and black pepper.
- For Salsa Verde:
- Sauté the tomatillos, onion and jalapeño in a preheated skillet with a little olive oil for 5 minutes.
- After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
- Remove from the heat, then blend the cooked vegetables with the cilantro and salt in a blender.
- For Pico de Gallo:
- In a medium bowl, mix together all of the ingredients. Once the mixture is thoroughly combined, refrigerate for at least 30 minutes or up to overnight.
- For the Avocado Salsa:
- In a medium bowl, mix the sweet corn, black olives, red bell pepper and red onion.
- In a small bowl, combine the garlic, olive oil, lemon juice, dried oregano, salt and pepper.
- Stir the corn mixture together with the garlic mixture and refrigerate overnight.
- Add the diced avocado to the mix just before serving, so it stays green.
- For the Mango Salsa:
- In a medium bowl, mix together all of the ingredients. Once the mixture is thoroughly combined, refrigerate for at least 30 minutes or up to overnight.
Notes
Keep each salsa in an airtight jar in the fridge: the cooked salsa roja and salsa verde stay good for up to 5 days, while pico de gallo and mango salsa are best eaten within 2 days. Stir the avocado in only just before serving so it doesn't brown. Serve with tortilla chips, tacos, burritos or roasted vegetables.