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Mexican Salsa Recipe
The word 'salsa' comes from Spanish, which means any sauce that is served with food. However, in English, 'salsa' refers to the tomato-based spicy condiment, which is served as a dip with Mexican food. Contrary to popular belief, making Mexican salsa recipe is very easy and it can be made in a matter of minutes. It can be served as an appetizer and is very often served at parties or even as a snack. It is traditionally served with tortilla chips, bread sticks, pitta bread, raw vegetables, as a spread on bread, tacos, fajitas and quesadillas. Authentic Mexican salsa normally does not demand that the sauce be cooked, but there are some recipes which may call for the chillies and tomatoes to be grilled or charred for a smoky flavor.
How to Make Mexican Salsa ...
... with Fresh Tomatoes
You will come across a number of salsa recipes, that use fresh tomatoes, but this is by far the best I have tasted.
Ingredients
- Fresh Tomatoes 3 (finely diced)
- Red Onion (finely diced)
- Jalapeo Chili Pepper (seeds removed, finely chopped) 1
- Serano Chili Pepper (seeds removed, finely diced) 1
- Lime Juice 2 teaspoons
- Cilantro (chopped) cup
- Salt to taste
- Pepper to taste
- Oregano to taste
- Combine chopped tomatoes, onion, jalapeo pepper, serano pepper in a medium-sized bowl.
- Add salt, lime juice, pepper and oregano to the vegetables and stir well.
- If the salsa has become very hot, add some freshly chopped tomatoes and a little more salt.
Some people prefer salsa with cilantro and I certainly do belong to the category. Chopped cilantro lends a different flavor to the salsa all together. Let's start to make this easy salsa.
Ingredients
- Ripe Tomatoes (finely chopped)
- Red Pepper (de-seeded, finely chopped) 1
- Jalapeo Pepper (finely chopped) 1
- Onion (chopped) 1
- Fresh Cilantro (finely chopped) 4 tablespoons
- Green Olives (finely chopped) 4 tablespoons
- Garlic Cloves (crushed) 2
- Salt and Pepper to taste
- In a mixing bowl mix chopped ripe tomatoes, red pepper, jalapeo pepper, onion and crushed garlic cloves together.
- Place the bowl in the refrigerator for at least 30 to 45 minutes.
- Remove from the refrigerator for add salt, pepper, cilantro and green olives to the salsa.
- Chill for another 10 minutes.
- Transfer to a serving dish and serve the salsa with tortilla chips.
This dip recipe is similar to homemade salsa recipe made with ripe tomatoes. Using this recipe, you will be able to make 3 cups of salsa dip.
Ingredients
- Whole Tomatoes (drained) 1 can
- Whole Green Chilies (drained) 4 ounces
- Black Olives (drained) 1 can
- Pimiento Stuffed Olives cup
- Green Onions (cut into small pieces) 4
- Cider Vinegar 1 tablespoons
- Olive Oil 1 tablespoon
- Ground Black Pepper teaspoon
- Hot Sauce teaspoon
- In a mixer or food processor bowl with knife blade, place tomatoes, green chilies and green onions, cover with lid and pulse 3 to 4 times.
- Then add black olives, pimiento stuffed olives, cider vinegar, olive oil, ground black pepper and hot sauce and pulse again, so that most of the ingredients are coarsely chopped.
- Remove the dip in a bowl and chill for at least 2 hours.
- Serve the Mexican salsa dip with tortilla chips.
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