Salsa is a versatile condiment with many variations. It can be mild, medium, or hot, and is a popular ingredient in various Mexican and Tex-Mex dishes. This article provides three salsa recipes: a basic salsa, a roasted tomato salsa, and a pineapple salsa. The basic salsa is a classic recipe that is made with fresh tomatoes, onions, cilantro, and jalapenos. The roasted tomato salsa has a smoky flavor and is made with roasted tomatoes, onions, and garlic. The pineapple salsa is a sweet and tangy salsa that is made with pineapple, tomatoes, onions, and cilantro. All three salsas are easy to make and can be stored in the refrigerator for up to a week. They are a great addition to tacos, burritos, nachos, and other Mexican and Tex-Mex dishes, or can be served as a dip with chips.
Here are our top 10 tried and tested recipes!
BASIC RED SAUCE (SALSA DE CHILE ROJO)
When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.
Provided by FLUFFSTER
Categories Sauces
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
- Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
- Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
AUTHENTIC BASIC RED SALSA
Homemade salsa is just 15 minutes away with garden-fresh tomatoes.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In blender, place all ingredients except oil. Cover; blend until smooth.
- In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g
BASIC BLACK-EYED PEA SALSA
Peg Wilson of Elm Creek, Nebraska provides us with her version of "Texas Caviar" that provides for so many possibilities. It's as flavorful as it is colorful and works well alone or as an accompaniment.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Serve with a slotted spoon as a salad, with tortilla chips or over pork chops. Refrigerate leftovers.
Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BASIC TEX-MEX SALSA
Another quick easy recipe and a family favorite! Just chop, drop, and mix! It's also easy to modify the intensity of the 'heat' by adding or subtracting a little of the jalapeno. An excellent beginning to a Tex-Mex meal, and I even use it on pain lettuce salads instead of dressing!
Provided by SciFiWriterDanceFit
Categories Lunch/Snacks
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the tomatoes into a large bowl.
- Chop the onion and cilantro and add to tomatoes.
- Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
- Add the jalapenos to the mixture and combine.
- Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
- If desired add a little salt and pepper to taste.
- Taste to see if you would like more jalapenos. Add these if desired.
- Chill about 1 hour and serve cold with tortilla or corn chips.
- Weight Watcher points = 0.
BASIC ROASTED TOMATILLOS SALSA
I first made tomatillo salsa because of Juliann Esquivel's delicious recipe here on JAP, the link is below. But as time went on, I found a love for pablanos, so I created a quick little salsa of my own. But I have to say, it is because of Juliann that I began experimenting with peppers at all, and I will be eternally grateful...
Provided by Lynn Socko
Categories Salsas
Time 15m
Number Of Ingredients 10
Steps:
- 1. Remove husks from tomatillos and wash them. Cut them in half and lay on a baking sheet. Also cut pablano and jalapeno in half, remove seeds and stem and place on baking sheet.
- 2. Quarter onion and place on baking sheet along with 2 cloves of garlic SKIN ON. Place under a low heat broiler for about 7-10, remove once slightly charred.
- 3. If using dried chiles, bring 1/2 c water to a boil. Remove from heat and soak for 30 min.
- 4. Remove skin from garlic, place all ingredients in food processor and puree. If you desire a thinner salsa, add water to food processor.
- 5. I learned to make this salsa using this recipe. https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillo-salsa-salsa-de-tomatillo-asado.html?p=1 by Juliann Esquivel My version is inspired by Juliann's recipe.
BASIC PEPPER SALSA
Spoon this pepper sauce over eggs, beans, pork chops or roast chicken. Or toss stewed, shredded chicken, pork, or beef with abundant salsa for a spicy, flavorful filling for tacos or enchiladas.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 30m
Yield About 1 3/4 cups
Number Of Ingredients 6
Steps:
- In a cast-iron pan set over high heat, toast peppers until their skin deepens in color and you can smell a toasty aroma, about 2 minutes. Remove peppers from pan and place in a large bowl. Pour enough boiling water over the peppers to cover, and let sit for 15 minutes.
- In the meantime, wipe out the pan, reduce the heat to medium-high, and set the tomatoes in the pan, skin-side down. Cook until the tomato skins are dark and blistery, about 10 minutes, then mash the tomato flesh with a wooden spoon and continue cooking until completely tender and somewhat reduced, another 5 minutes or so. Remove from heat.
- Use tongs to remove the peppers from the water and place in the jar of a blender, reserving the soaking liquid. Add tomatoes, garlic, salt and 1 cup of the reserved liquid. Blend until smooth, then strain through a fine sieve, using a spatula to help you push the salsa through. Taste and adjust salt as needed. Cover and refrigerate leftovers for up to 5 days.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 524 milligrams, Sugar 11 grams
CANNED BASIC SALSA
Excellent basic canned salsa. Make it as hot or as mild as you like it. Great way to use up the surplus bounty from your garden and enjoy through the winter.
Provided by Bergy
Categories Sauces
Time 2h30m
Yield 5 Pints
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a large pot, bring to a boil and simmer for 45 minutes Ladle into sterilized pint jars, seal.
- Process in a water bath for 20 minutes.
BASIC SLOW SIMMERED SALSA
Most people think you make a salsa by throwing tomatoes, peppers, and onions in a blender. Give that a try and tell me how it tastes... You need to add some heat to make the flavors come alive. I developed this recipe over time as I tried and tried to make the perfect salsa, I have not arrived there yet, but I believe my recipe far exceeds any other salsa recipe I have ever seen online, and I never looked at a salsa recipe until after I created this one.
Provided by prushik
Categories Sauces
Time 1h15m
Yield 1 Salsa, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Choose your ingredients carefully, you can make all kinds of different creations just by switching up the kinds of tomatoes, onions, and peppers you use. Yellow tomatoes make a terrible salsa because they don't have the same level of moisture as most types of red tomatoes. I know some people that swear by boiler onions for salsa, they are small, but powerful onions. I recommend Roma tomatoes and a nice big Spanish Yellow onion for your first salsa.
- Begin by dicing the tomatoes. If you don't feel like it (lets face it, that's a lot of tomatoes to dice), then you can throw them in a food processor for a few seconds (be careful not to liquefy them, that will not make an appetizing salsa).
- Throw about 85% of the tomatoes into a saucepan with your corn oil. Turn the heat up to simmer (very low). Remember to stir this once in a while, but while you are not stirring, try to keep a lid on it.
- Next, dice your onion and throw about 85% of that in with the tomatoes and stir. Make sure you set the last 15% of your onion and tomatoes aside for later.
- Next, dice up your peppers and throw them all in the pan/pot. You should chop these up a bit smaller than your other ingredients. I highly recommend a food processor for this step, Chipotle peppers can be very tough.
- Next, chop up your garlic and throw that in to the pan. Add in the remainder of your spices (Cilantro, Cumin, Salt).
- Add the lime juice and Vinegar. Make sure your stir well after this.
- Replace your lid and let the salsa simmer for about an hour or so, stir ever once in awhile. After about 30-45 minutes, add in your leftover onion an tomato (the 15% you set aside).
- Once you notice the salsa beginning to lose moisture, remove it from heat. It should still be fairly watery at this point, it will set when it cools down.
- Transfer your salsa to another container and refrigerate for a few hours. After that, its ready to be served with tortilla chips! Enjoy!
Nutrition Facts : Calories 364.2, Fat 28.9, SaturatedFat 3.7, Sodium 3513.8, Carbohydrate 26.2, Fiber 6.9, Sugar 11.1, Protein 5
BIG J'S BASIC SALSA
This was an aunts recipe with a little revising. This one can please, tease or hurt you, depending on how many Serrnos you want to use. Hope you like.
Provided by heartsman
Categories Sauces
Time 30m
Yield 1 about a pint, 20 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a blender, blend well and serve.
- Really good on tacos or with chips, and very easy to make.
BASIC HERB SALSA
Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.
Provided by Samin Nosrat
Categories easy, quick, sauces and gravies, side dish
Time 5m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
- Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 0 grams
Tips:
- Use ripe tomatoes: Ripened tomatoes are sweeter and have more flavor, resulting in a more flavorful salsa. If your tomatoes are not ripe, you can speed up the ripening process by placing them in a paper bag with a banana. The ethylene gas released by the banana will help the tomatoes ripen.
- Choose the right type of tomatoes: There are many different varieties of tomatoes available, each with its own unique flavor. For salsa, you want to use tomatoes that are meaty and have a low water content. Roma tomatoes are a good option, as they are firm and have a concentrated flavor.
- Roast your tomatoes: Roasting tomatoes intensifies their flavor and gives them a slightly smoky taste. To roast your tomatoes, preheat your oven to 400 degrees Fahrenheit. Toss the tomatoes with olive oil and salt, then spread them out on a baking sheet. Roast the tomatoes for 20-30 minutes, or until they are softened and slightly charred.
- Use fresh ingredients: The fresher your ingredients, the better your salsa will taste. If you can, use fresh herbs, such as cilantro and basil. You can also use fresh garlic and onion instead of dried. If you are using onions, red onions have a milder flavor than white or yellow onions. You can always experiment with different types of ingredients to find the perfect combination for your taste.
- Don't over-process your salsa: Salsa is meant to be chunky, not smooth. If you over-process your salsa, it will lose its texture and flavor. Simply pulse the ingredients in a food processor until they are combined.
Conclusion:
Making salsa is a great way to use up fresh tomatoes and create a delicious, versatile condiment. Salsa can be used as a dip for chips, tacos, or burritos. It can also be used as a marinade for chicken, fish, or shrimp. No matter how you use it, homemade salsa is always a hit. So next time you have a bunch of ripe tomatoes on hand, give this recipe a try. You won't be disappointed!
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