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Mexican Salsa Recipes

You can make a variety of Mexican salsas that will be a hit at your next party

From picante to pico de gallo, Mexican salsa recipes are tasty at any time and with just about any food. While we typically associate salsas with tortilla chips and parties, these recipes will add flavor and zest to a variety of recipes. Mix it in and cook it or spread it on top of your favorite food and enjoy.

Our favorite pico de gallo recipe:

4 Roma tomatoes
½ bell pepper, green
1 small red onion
3 ounces black olives, drained
¼ cup fresh cilantro, minced
1 jalapeno

Dice all ingredients and place in bowl. Add the following ingredients and toss thoroughly.

2 Tablespoons olive oil
2 Tablespoons Italian salad dressing
Dash salt
¼ teaspoon ground black pepper

Cover and refrigerate overnight before serving.

Here is another salsa version:

Salsa Fresca (Fresh Sauce)

4 Roma tomatoes, peeled and diced
1 small red onion, diced
1 jalapeno, chopped
¼ cup fresh cilantro, minced
¼ teaspoon salt

Combine the above ingredients. Add the following and toss thoroughly. Let sit overnight in the refrigerator or serve immediately at room temperature.

1 teaspoon vinegar
1 teaspoon lime juice
2 teaspoons olive oil

For a dense blend, try this picante sauce:

4 Roma tomatoes, peeled and chopped
½ cup red onion, diced
1 small can (6 ounces) tomato juice
1-2 jalapenos, diced
½ teaspoon dried oregano
¼ teaspoon salt
2 teaspoons oil

Puree tomatoes, onion, and jalapenos in a blender. Heat oil in saucepan. Add pureed mixture, tomato juice, oregano, and salt. Bring to a boil and then let simmer for about 10 minutes. Remove and let stand for at least one hour. Serve or refrigerate.

The above are called salsas rojas (red sauces). For green sauce (salsa verde) use tomatillas as a base.

Green Sauce

3 tomatillos
2 California (Anaheim) chiles
½ cup red onion, diced
1 Tablespoon cumin
5 cilantro sprigs, finely chopped
Pinch of salt
Lime juice (optional)

To prepare tomatillos: remove husks and place in enough cold water to cover in saucepan. Bring to a boil, drain and let cool.

To prepare California chiles: place on foil in oven under broiler and roast. Turn to blacken all sides. Remove and place in paper bag for about 10-15 minutes. Peel away skins and remove stems.

Place all ingredients in blends and puree.

Return to saucepan and simmer for about 30 minutes. Remove from heat and let cool.
Can serve immediately or cover and refrigerate.
Just before serving, you can add a sprinkle of lime juice on top.

You can create many variations from these basic recipes. Try your own blends and see what happens!

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