Mexican salsa is a spicy tomato sauce widespread throughout Mexico. In Spanishsalsa is “sauce”, so it is not customary to say salsa sauce, it turns out like sauce sauce.
In this article we will use this phrase for your convenience. There are many variations of salsa, depending on the regions of Mexico. For example: Salsa roja – red sauce, salsa verde – green sauce, pico de gallo – beak of a rooster.
This will also tell you whether the salsa is spicy or not. And that there can also be sweet salsa, for example Thai fruit salsa.
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Salsa roja or red salsa
Tomato salsa sauce is a classic dressing for burrito-Mexican shawarma. But it is also often used as a sauce for quesadillas. And it’s as simple as dipping sauce that you dip nachos in.
So, let’s prepare salsa sauce according to the classic recipe at home.
Classic composition:
- Tomatoes – 4 pcs.
- Red bell pepper – 1 pc.
- Chili pepper – 1 pc.
- Red onion – 1 pc.
- Lime – 0.5 pcs.
- Cilantro – 1 bunch
- Garlic – 2 pcs.
- Olive oil – 2 tbsp. l.
- Salt to taste
How to do:
- Chop the tomatoes, onions and peppers into small cubes (if you don’t want it too spicy, remove the seeds from the chili peppers).
- We also chop the garlic and cilantro with a knife.
- Mix all the ingredients and add salt, then squeeze the lime and pour in the oil, let it brew for 30 minutes.
- The classic Mexican salsa recipe is ready!
There is another simple and fairly quick way to make red salsa. Bake all the vegetables over coals, remove the skins and puree them with a blender. As you can see, the recipe for salsa sauce at home is not difficult to make. And there will be a lot of taste sensations.
Be sure to try it with barbecue or just boiled chicken breast. If you remove the tomatoes, chili peppers and onions, and add pear and ginger root, you get an amazing pear salsa sauce. The rest of the recipe is the same, except you don’t need to add salt.
Salsa verde – classic recipe
Since verde means green, there are many variations of green sauce. The Mexican version uses something similar to green tomatoes.
Spanish salsa involves the presence of parsley and garlic. We want to give you a recipe for piquant sauce, more Italian, salsa verde made from parsley and anchovies.
Ingredients:
- Parsley – 1 bunch
- Loaf – 1 piece without crust
- Capers 1 tbsp. l.
- Garlic – 1 clove
- Anchovies (fillet) – 4 pcs.
- White wine vinegar – 1 tbsp. l.
- Extra Virgin olive oil – 50-100 ml.
- Salt to taste.
How to cook:
- First, tear off the parsley leaves and immerse them in a blender along with the loaf.
- Then pour oil and vinegar and add capers and anchovies.
- Chop the garlic a little and add it to a glass of blender.
- Punch and taste for salt, adding more salt if necessary.
- Green salsa sauce is ready!
First, let’s tell you what the loaf is for, it will add thickness to the sauce, which is why you shouldn’t pour a lot of oil at once. You can always thin the sauce later.
If you want to make the verde greener, blanch the parsley by boiling it for a couple of minutes. But then immediately put it in cold water.
Now you know what green salsa is. In addition to being a great spread on a piece of bread, it also makes a great salad dressing. After all, it already has everything you need.
Pico de gallo
This sauce is as hot as a rooster’s beak. This salsa sauce is made according to a recipe from tomatoes, just like Salsa Roja. After all, this is the base for many sauces in Spanish-speaking countries; they grow well there and are very tasty.
We will need:
- Tomatoes – 5 pcs.
- Red onion – 1 pc.
- Chili pepper – 1 pod
- Jalapeño pepper – 1 pod (if already chopped, then 1 tbsp.)
- Lime juice – 2 tbsp. l.
- Garlic – 2 cloves
- Extra virgin olive oil – 3 tbsp. l.
- Sugar – 1 tsp. no slide
- Salt – to taste
How to make salsa pico de gallo:
- Let’s start by finely chopping the onion and pouring lime juice over it, as well as adding salt and sugar.
- While the onions are pickling, peel the tomatoes using boiling water, then chop them into small cubes.
- Since this sauce should be spicy, we chop the chili along with the seeds, jalapeño and also chop the garlic.
- Mix everything and add oil, ready!
Of course, lime can be replaced with lemon, and olive oil with vegetable oil. As you can see, the hot sauce recipe is not tricky; the most time-consuming part is removing the skin from the tomatoes.
This sauce has a spicy taste, but it is the oil, like fat, that prevents it from immediately hitting the receptors with spiciness. On the contrary, it reveals taste and spiciness over time, this is the trick of pico de gallo sauce.
Sweet salsa with mango and pineapple
This is a variation of Thai salsa that goes very well with meat dishes. And if you chop the ingredients larger and add boiled chicken breast, then this is an excellent salad. This is a kind of dietary salsa, because pineapple promotes weight loss.
What does salsa consist of:
- Pineapple – 1/2 pcs.
- Mango – 1/3 pcs.
- Small fresh cucumber – 1/2 pcs.
- Red onion – 1/4 pcs.
- Lime juice – 1 tsp
- Green basil – 5 leaves without stem
- Sugar – 1 tsp. (preferably reed)
- Extra virgin olive oil – 1 tbsp. l.
How to make pineapple salsa:
- Finely chop the onion and marinate it in lime juice.
- Peel mango, pineapple and cucumber and chop into small cubes.
- Also finely chop the basil and mix all the ingredients.
- Add sugar and butter, mango pineapple salsa is ready!
This is an ideal sauce for seafood, especially scallops and shrimp. It not only looks beautiful in bowls, but is also an excellent side dish. You can also add avocado here, it will be even more beautiful and healthier.
Be sure to watch how our respected Ilya Isaakovich Lazerson prepares salsa. Great chef and just a fun person.
Recipe for the winter
It is unlikely that Mexicans and Spaniards make twists, but many are interested in the recipe for salsa sauce for the winter. Since salsa is practically not subject to heat treatment, it is problematic to preserve it for the winter. That’s why we want to share with you a video recipe, a la salsa for the winter.
What do they eat with?
Now you know about salsa sauce, what it is and what it tastes like, or rather, how many flavors it has. We have told you just a few recipes, but there are a lot of them, and even these options may have other ingredients.
What you eat salsa with is up to you. Meat, fish, poultry – all of this goes well with the sauce. Make vegetable pizza with it or bruschetta. Add to pasta or use as sauce for rice.
Sandwiches go very well with it. For example, as a spread on boiled pork or boiled tongue. Of course, it goes very well with kebabs.
Make it as sauce for burgers and sandwiches. Pour it over like sauce on country-style potatoes. In general, you understand, you can eat anything with salsa!
