5 Ways to Make Authentic Mexican Salsa at Home

Mexican salsa is a staple of any great Mexican dish, offering a burst of flavors ranging from tangy to spicy, fresh to rich. Making your own authentic salsa at home not only lets you control the ingredients but also gives you the satisfaction of replicating a taste of Mexico. Here are five traditional and easy-to-follow recipes to craft different types of Mexican salsa at your kitchen.

Salsa Roja (Red Salsa)

Ingredients:

• 4 ripe tomatoes
• 1 jalapeño pepper
• 1 small onion, quartered
• 2 cloves garlic
• Salt, to taste
• Juice of one lime
• Fresh cilantro, for garnish

Steps:

1. Preheat your grill or oven broiler. Place the tomatoes, jalapeño, onion, and garlic on a grill or under a broiler until they are charred.
2. Once cooled, remove the charred skins if desired.
3. Add the charred vegetables to a blender, blend until smooth. Add salt and lime juice, blending until well combined. If you prefer a chunkier salsa, pulse it less.
4. Garnish with fresh cilantro and serve.

🌮 Note: For a milder version, remove the seeds from the jalapeño.

Salsa Verde (Green Salsa)

Ingredients:

• 1 pound tomatillos, husked and rinsed
• 1-2 serrano chiles
• 1/2 white onion, roughly chopped
• 2 cloves garlic
• 1/2 cup chopped fresh cilantro
• Salt to taste

Steps:

1. Boil the tomatillos and serrano chiles until they change color and become tender, about 5-7 minutes.
2. Drain the water and place the tomatillos, chiles, onion, garlic, and cilantro in a blender or food processor.
3. Blend until you get a consistency you like. Add salt to taste and pulse until mixed.
4. Serve it warm or let it cool down, which will enhance the flavors.

🍅 Note: You can roast the tomatillos and chiles on a comal or grill for a smoky flavor.

Chimichurri Salsa

Ingredients:

• 1 cup fresh parsley, chopped
• 3-4 cloves garlic, minced
• 2 tablespoons fresh oregano or 2 teaspoons dried
• 1/3 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper, to taste

Steps:

1. In a bowl, combine parsley, garlic, oregano, red pepper flakes, and vinegar.
2. Whisk in the olive oil to create an emulsion. Season with salt and pepper.
3. Allow the flavors to meld for at least 30 minutes before serving.

Pico de Gallo

Ingredients:

• 5 ripe tomatoes, diced
• 1/2 red onion, finely chopped
• 1-2 jalapeño peppers, finely chopped
• Juice of 1 lime
• Fresh cilantro, chopped
• Salt and pepper to taste

Steps:

1. In a medium bowl, mix the diced tomatoes, red onion, jalapeños, lime juice, and cilantro.
2. Season with salt and pepper, adjusting the taste as needed.
3. Let it sit for about 15 minutes to allow the flavors to blend.

🌶️ Note: This is a fresh salsa, so it won't last long in the fridge. Best to enjoy it the same day.

Mole Salsa

Ingredients:

• 2 dried ancho chiles
• 2 dried pasilla chiles
• 1 small onion, quartered
• 2 cloves garlic
• 1 tablespoon sesame seeds
• 1/4 cup almonds
• 1/2 teaspoon ground cinnamon
• 1 ounce unsweetened chocolate
• 1 teaspoon sugar
• Salt to taste
• 3-4 cups chicken or vegetable stock

Steps:

1. Toast the chiles in a dry pan over medium heat until they become aromatic and pliable. Remove seeds and stems, then rehydrate in hot water for 20 minutes.
2. Toast the sesame seeds and almonds until golden. Set aside.
3. In the same pan, char the onion and garlic.
4. Blend all ingredients except stock until very smooth. Gradually add stock to reach your desired consistency.
5. Cook the mixture on low heat, stirring constantly until thickened, around 10-15 minutes. Adjust seasoning with salt and sugar if needed.

By now, you're equipped with recipes that offer a spectrum of flavors from the vibrant, fresh Pico de Gallo to the deep, complex Mole Salsa. Each recipe not only provides a burst of Mexican flavors but also a chance to delve into the culinary traditions of Mexico. Whether you're hosting a fiesta or just looking to spice up your meals, homemade salsa can elevate your dining experience to new heights.

What’s the difference between Salsa Roja and Salsa Verde?

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The primary difference is in the ingredients. Salsa Roja, or red salsa, uses red tomatoes, while Salsa Verde, or green salsa, uses green tomatillos. The color, flavor, and texture are thus quite distinct.

Can I make salsa less spicy?

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Yes, to reduce the heat, remove the seeds and membranes from peppers. You can also choose milder peppers like jalapeño or poblano instead of hotter varieties like serrano or habanero.

How long can I store homemade salsa?

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Fresh salsas like Pico de Gallo should be consumed within 1-2 days. Cooked salsas like Salsa Roja or Salsa Verde can last up to a week in the refrigerator.

Is it necessary to char the vegetables?

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Charring adds a smoky flavor which is characteristic of many traditional Mexican salsas, but you can skip this step for a milder taste. Just ensure to cook the vegetables thoroughly if not charring them.