56 mexican salsa recipes

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

A delicious salsa made with juicy tomatoes and a variety of peppers which make it perfect for homemade tacos or tortilla chips.

Pulled pork tacos with tomatillo salsa: crispy grilled corn tortillas stuffed with barbecued pork, potato, and melted Monterey Jack. Bright fresh salsa on top.

By following the simple steps, you will be able to make a great companion for tortilla chips, tacos and sandwiches!

This delicious Mexican Hot dog is topped with homemade or stor-bought salsa, a bit pickled jalapeno pepper rings, and sprinkled with some Mexican cheese if you like.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

An easy Mexican-style chicken, mushrooms and spinach between crispy tortillas.

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Smoky chipotle salsa simmered with roma tomatoes and garlic, then pureed smooth for a deep, fiery table sauce. A bold make-ahead salsa that keeps for days and freezes well.

A simple and scrumptious salsa dip that doesn't take a lot of effort to make or even enjoy!

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Tangy pico de gallo with a tropical twist, ripe Roma tomatoes, white onion, jalapeno, and cilantro brightened with sweet mango and creamy avocado. A fresh, no-cook salsa that doubles as a condiment.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.

the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned in a mexican food section.