Salsa recipes are quick, easy and tasty. Salsa means sauce in Spanish. Most of us have enjoyed dipping tortilla chips into salsa at a Mexican restaurant. But did you know that salsa can be used on eggs or can be made of fruit. Chunky or smooth, green, red or black, salsa is most interesting because of the variety and versatility of this healthy sauce. It is easy and best to make your own from fresh ingredients.
A few of my favorites are
• Salsa roja - red
• Salsa verde - green
• Pico de Gallo - fresh
• Salsa negra - blackFor all my favorite Salsa recipes, including fruit salsa, black bean salsa, tomato salsa and others click here.
Pico de Gallo is a good basic Salsa. It means rooster’s beak and is a very common basic in Mexico. It is yummy with chips or as a sauce for other Mexican cuisine.
2 ripe fresh tomatoes
¼ cup chopped onion
¼ cup fresh cilantro
1 medium jalepeno pepper (optional)
1 teaspoon salt
¼ teaspoon black pepper
Squeeze of lime juice
Cut the tomatoes into small cubes and drain off the excess juice. Gently mix all the remaining ingredients together. Be careful not to pulverized the ingredients – the texture is better chunky.
Yes guacamole is considered a salsa. My husband Tim has been perfecting his authentic preparation, since I know him. He uses a molcajete,which is a Mexican pestle and mortar.
Here is the recipe
2 Ripe avocadoes
1 Ripe tomato
1 tablespoon diced onion
½ teaspoon salt
Black pepper to taste
1 teaspoon jalapeno chopped
1 tablespoon fresh cilantro
Dice the tomatoes and drain off excess juice. Put the salt, onion, cilantr and peppers in the molcajete and gind them together into a paste. Add in the tomato and lightly toss.
Remove the avocadoes form the pit and skin. Cut into ½ in chunks. Add into the molcajete and mix together. We prefer it to be very chunky. Squeeze lime juice on top and serve directly from the molcajete, with chips.
A molcajete is a stone mortar and pestle. The pestle part is called a tejolote . The bowl is carved and often sits on legs with a pig or bull as a decorative face.
Dating back to Aztec times, the molcajete is an essential for Mexican cooking. It is used to grind the many spices that are indigenous to Mexico. They are also great to mix salsas and guacamole.
The stone absorbs the spicy flavors so it get “seasoned” and better with use. We bought our molcajete years ago and it is safe to say we will have it for life. It is very durable and has made Tim’s guacamole even more delicious.