Go Back
–+ servings
Homemade Salsa Recipes - salsa roja, salsa verde, pico de gallo, Mango Salsa and Avocado salsa_

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!
Prep Time 20 minutes
Cook Time 15 minutes
Inactive Time 30 minutes
Total Time 1 hour 5 minutes
Choose Serving Size 5

Ingredients 

Salsa Roja:

  • 2 Ancho dried chili peppers
  • 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

Salsa Verde:

  • 5 Tomatillos
  • ½ cup fresh cilantro finely chopped
  • 2 cloves garlic
  • 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 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 dry oregano
  • salt and pepper to taste

Mango Salsa:

  • 1 mango peeled, seeded, 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 to boil 2 cups of water in a medium pot.
  • Add the tomatoes, chilies, onion, and garlic to the pot.
  • Boil for about 5 minutes.
  • Take the veggies out and let cool.
  • 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.
  • For Salsa Verde:
  • Sautee the tomatillos, onion, and jalapenos in a preheated skillet with some olive oil, for 5 minutes.
  • After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
  • Remove from heat and blend the ingredients 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 to overnight.
  • For the Avocado Salsa:
  • In a medium bowl mix the corn, olives, red bell peppers, and onions.
  • In a small bowl add garlic, olive oil, lemon juice, oregano, salt, and pepper.
  • Mix the corn mixture with the garlic mixture and refrigerate overnight.
  • The avocados should be added into to the mix before the dish is served.
  • 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 to overnight.