Salsa is a traditional Mexican sauce that is so versatile that it has gained popularity all over the world these days. Invented several thousand years ago, it has a very interesting and rich history. Unfortunately, the original recipe for making this sauce has been lost, but what is known is that the tribes of the ancient Incas, Aztecs and Mayans first began making the sauce.
This sauce is made from boiled and crushed tomatoes or physalis, onions, hot peppers, garlic and other spices. Salsa is traditionally served as a sauce for tortillas or tacos, but recently it has become a versatile addition to a wide variety of dishes. For example, this sauce perfectly complements meat and can even serve as an excellent marinade when cooking. We have collected ten of the best recipes for this sauce, which can open up new tastes of familiar home-cooked food in every kitchen.
Pico de gallo
4 medium tomatoes;
1 small red onion;
1 chili pepper;
1/4 cup chopped cilantro;
Juice from 2 limes;
1/2 teaspoon salt;
Mix all ingredients in a bowl. Leave for 30 minutes to allow the ingredients to absorb each other's flavors. Serve with chips or as a side dish for grilled chicken or fish.
Physalis Salsa with Green Peppers
500 grams of physalis;
3 cloves of garlic;
2 green serrano peppers;
1/4 teaspoon cumin;
1/8 teaspoon cayenne pepper;
3/4 teaspoon salt;
2 tablespoons finely chopped onion;
Boil physalis in boiling water for about 6 minutes. Mix all other ingredients and beat with a blender. Refrigerate before serving.
Spicy tomato sauce with cilantro and chili pepper
2 medium tomatoes;
2 cloves of garlic;
2 jalapeno peppers;
2 chili peppers (without seeds);
1 tablespoon lime juice;
1 1/2 teaspoons salt;
1 tablespoon olive oil;
2 tablespoons chopped cilantro;
1/3 cup finely chopped red onion;
Boil tomatoes and garlic for 2 minutes. Drain the boiling water and rinse with cold water. In a food processor, grind the ingredients to a paste-like consistency, season with cilantro and serve.
Lebanese tomato salsa
3 tablespoons olive oil;
8 medium tomatoes;
2 cloves of garlic;
Salt
2 teaspoons cayenne pepper;
1 tablespoon dried mint (optional);
Heat oil in a deep frying pan over medium heat. Add the tomatoes and garlic, season with salt and pepper and stir-fry for about 5 minutes. Add pepper and mint and simmer for about 5 minutes until mixture thickens. Season with salt and let cool.
Salsa chili
50 grams of dried chili pepper;
2 fresh chili peppers;
1 medium onion;
4 cloves of garlic;
1 tablespoon salt;
2 tablespoons white vinegar;
Fry the chili peppers over high heat, stirring occasionally. Then pour one and a half glasses of water, add onions and garlic. Bring to a boil. Reduce heat and simmer until peppers soften. Puree the mixture in a blender and serve with corn tacos.
Yucatan-style habanero salsa
25 fresh habanero peppers;
2 heads of garlic;
1 1/4 cups fresh lime juice;
2 teaspoons salt plus;
Fry the peppers in a dry frying pan until blackened, then remove, mix with the rest of the ingredients and beat with a blender.
Guajillo chili salsa
About 20 guajillo peppers;
6 cloves of garlic;
1 1/2 teaspoons salt;
3 tablespoons apple cider vinegar;
1 teaspoon garlic powder;
1 small onion;
Heat a large, dry cast iron skillet over medium heat. Add the peppers and fry, turning over, for about three minutes. Using kitchen scissors, chop the peppers into a large bowl, add two cups of hot water and let soak for 10 minutes. Add the garlic and blend with a blender until smooth.
Salsa with tomatoes, corn and avocado
Ripe tomatoes;
Sweet corn kernels;
2 avocados;
Cilantro;
Chili paste;
Salt;
Cut the tomatoes and avocado into cubes, mix with chopped cilantro and chili paste, season with fresh lemon juice.
Salsa borracha
8 chili peppers;
1/2 cup fresh orange juice;
1/2 cup gold tequila;
1 clove of garlic;
4 tablespoons olive oil;
Salt and freshly ground black pepper;
1/4 cup feta cheese;
Fry the chili in a dry frying pan and grind in a blender. Add orange juice, tequila, garlic and 2 tablespoons olive oil. Grind and place in the refrigerator for several hours before serving.
Vegetable salsa with physalis
500 grams of peeled physalis;
1 medium onion;
1 clove of garlic;
1 chili pepper, coarsely chopped (seeds removed);
1/4 cup fresh cilantro;
Salt;
Grind the physalis into puree, mix with finely chopped onion, squeeze out the garlic, add cilantro and finely chopped chili. Grind in a blender and season with salt.
Winter is getting closer, it’s quite cold outside, and it’s at this time that you want to pamper your family with something hot. In addition to strong drinks, you can warm your soul and body with delicious snacks with “hot” salsa sauce. This sauce is of Mexican origin. And today it is hot Mexican cuisine that will help us remember the pleasant summer days.
The centuries-old history of salsa sauce has not left us with an original recipe for its preparation. Therefore, now every part of Latin America and Mexico has its own unique recipe for this hot sauce. Salsa sauce has gained its popularity not only on the American continents. Europe is the second territory where the sauce began to be produced on an industrial scale.
The basis of salsa sauce is tomatoes, chili peppers, garlic and herbs. The sauce goes well with meat and is served with various dishes, such as stew or pasta. Added to many Mexican salads. They prepare a popular Mexican dish with it - burritos and serve Mexican flatbreads - tortillas.
If you are a fan of spicy foods and want to diversify your diet with a tasty new product, I suggest making this truly hot sauce.
Ingredients:
- 8 medium tomatoes (1 kg);
- 2 large onions (400 g);
- 4 cloves of garlic (20 g);
- 4 small chili peppers (100 g);
- 2-3 sprigs of cilantro (optional);
- several sprigs of parsley;
- olive oil for frying;
- salt to taste.
Mexican salsa recipe
1. Wash all vegetables under running water. Cut the tomatoes in half. Peel the onion and cut into 4 parts. Remove the stem and seeds from the chili peppers by cutting them in half lengthwise. Wash thoroughly and cut into several more pieces.
2. Pour a little olive oil into a heated frying pan and lay out the chopped vegetables. Fry over medium heat for 2-3 minutes on both sides.
3. The tomatoes should become soft and the onions should be fried until half cooked.
4. Remove the skins from the tomatoes and place them in a bowl in which we will prepare the sauce.
5. Chop the parsley and cilantro.
6. Place the remaining fried vegetables in a bowl, add chopped herbs. Add a pinch of salt.
7. Grind everything using a blender. Let's taste for salt. If necessary, add more salt.
Classic salsa is ready. Bon appetit! 🙂
Salsa sauce is prepared based on tomatoes. Another essential component is chili pepper, which gives it a spicy kick. The sauce goes well with meat and fish dishes, as well as vegetables.
Ingredients
Tomatoes 3 pieces) Chile 2 pieces) Bulb onions 1 piece(s) Salt 2 tsp
- Number of servings: 3
- Cooking time: 10 minutes
Classic salsa sauce recipe: cook at home
It is believed that to prepare a classic sauce, vegetables only need to be cut into pieces. All you need to do afterwards is mix the ingredients.
Remove the skin from the tomatoes. This is easier to do if you scald them with boiling water. Then finely chop the tomatoes and onions.
Remove the seeds and stems from the chili, then chop. Mix the vegetables in a bowl, add lemon juice, salt and stir. All you have to do is leave everything in the refrigerator for an hour.
Other Salsa Recipes
Spicy salsa
It will require:
- tomatoes - 4 pcs.;
- bulb;
- mango - 1 piece;
- lemon - 1 pc;
- hot pepper - 2-3 pcs.;
- garlic - 4 cloves;
- marjoram and basil - a pinch;
- honey - 1 tbsp. l.;
- olive oil - 1 tbsp. l.;
- salt.
Cut the peeled tomatoes and mango into small cubes, chop the onion, garlic and chili. Mix everything in a bowl. Combine honey and butter, add the juice of one lemon, and add salt. Additionally, add chopped herbs and pour the mixture over the pieces of vegetables. Stir everything well, let it sit in the cold for about 60 minutes and serve.
Green salsa
Ingredients:
- tomatoes - 3 pcs.;
- olives - 100 g;
- green chili - 2-3 g;
- shallots - 2 pcs.;
- vegetable oil - 2 tbsp. l.;
- wine vinegar - 1 tbsp. l.;
- green onion - a few feathers
Grind the peeled vegetables in a blender. Pour in vinegar and olive oil and mix everything again. Leave for 2-3 hours in the refrigerator.
For seafood and fish
This option has a variety of flavor notes. Take:
- tomatoes - 3-4 pcs.;
- onion - ½ pcs.;
- hot pepper - 2-3 pcs.;
- balsamic vinegar - 2 tbsp. l.;
- butter - 180 g;
- Worcestershire sauce - 2 tsp;
- cognac - 70-100 ml.;
- garlic salt - 1 tsp.
Melt the butter in a saucepan, remove from the heat and place the chopped vegetables in it, mix. Pour vinegar and sauce into the mixture. Warm it on the stove for about 5 minutes, pour in the cognac and heat for another 5 minutes, stirring regularly. Let it brew.
You can also add zucchini, eggplant, bell pepper, avocado to the sauce; instead of chili, you can experiment with other hot varieties of pepper.
Try cooking any of the suggested options. Thus, you can diversify your usual dishes, giving them spiciness and an unusual taste.
Today we will continue our culinary tour of the most famous dishes of Mexican cuisine. Last time we cooked, and today we’ll cook salsa sauce classical. Of course, it must be made, of course it tastes sharp and of course you can immediately feel the cheerful mood of the inhabitants of sunny Mexico. It is usually served with meat dishes. You will definitely find it on the menu of any, even the smallest roadside cafe. What can we say about expensive restaurants, they will offer you several types of salsa.
The history of the origin of classic Mexican salsa sauce cannot be traced from its very roots. Since ancient times, apparently, it delighted the ancient Incas, Aztecs and Mayans with its piquant taste, of which there is no evidence. Another thing is the Spanish conquistadors, who immediately noticed a dish with an original taste and who gave it its name.
Actually, salsa is in Spanish, but the name took root in Mexico and has survived to this day. And at the beginning of the twentieth century, commercial production of salsa sauce began in the USA, in New Oregon. The pioneer was Charles Erat, a local resident with entrepreneurial talent. Within a few years, he opened several stores throughout the state, the main product of which was, of course, salsa sauce.
As already mentioned, the best option would be to serve salsa sauce with meat dishes. Beef, venison, lamb, everything goes great with it. There is also an interesting combination - salsa sauce and. Better, of course, is the sea one. It is with it that the taste of salsa reveals new shades. If you love fish, then this article is for you.
Preparation
Let's get started. First of all, let's deal with the tomatoes. Choose really absolutely ripe, soft, only ripe ones and always with a pronounced appearance. Remember, tomatoes are responsible for the flavor of the salsa.
Let's make cross-shaped cuts on the top of each tomato. This is necessary to remove the skin. Then pour boiling water over the tomatoes. After this, the skin will peel off easily. Don't worry, boiling water won't affect it in any way. Carefully cut out the stalks and finely chop them on a cutting board. You need to cut it really finely, just chop it, a blender is not suitable for this dish, so arm yourself with the sharpest knife in the kitchen.
Peel the onion and rinse under cool water. Next we face a difficult stage. It is necessary to chop it very finely, just like tomatoes. Each housewife, of course, has her own way. Some do it manually with a sharp knife, others use numerous kitchen gadgets. I admit, honestly, I use a knife the old fashioned way, since all these newfangled smart mechanisms are not always suitable for this or that dish. The main thing is the result, which means the methods are not so important.
Next, in a deep bowl, you need to combine the chopped onion and tomato and mix lightly. Now let's move on to the other ingredients. needs to be peeled and crushed. This can be done using a special garlic press or simply with a knife on a hard surface.
Add the garlic to the tomato and onion mixture and start with the chili pepper. It is imperative to remove all seeds from it and chop it as finely as possible. Add to the previous ingredients and mix again.
Now is the time to add salt to the prepared vegetable mixture. Remember, salsa should not be too salty. Everything should be in moderation. Each of us has our own taste, but still don’t go overboard. Same story too. Be sure to follow the measure, it should not interrupt the subtle, spicy taste.
Now let's get to the cilantro. Let's untie the bunch, and then cut off all the stems, down to the smallest ones. Only the leaves are used for the salsa. But there is no need to chop finely. It will not only add a great taste to our sauce, but will also decorate the finished dish. Pour the chopped greens into the vegetable mixture and proceed to the next step.
Now you need to squeeze the juice from a fresh, ripe lemon. The main thing in this matter is not to overdo it. Squeeze out a little at a time, stir and taste immediately. There is another way to measure a more or less precise amount of juice. Use a teaspoon or tablespoon. That is, first squeeze the juice from the lemon into a spoon, and then pour it into a bowl. By the way, in this way you will definitely avoid lemon seeds getting into the finished dish.
So, the classic Mexican salsa sauce is almost ready, the easiest part of the work remains. Mix the finished dish and put it in the refrigerator for about an hour so that it brews well. During this time, all the ingredients will be saturated with each other’s juices and acquire the same salsa sauce for which they love it so much in Mexico. Just remember, the finished sauce does not last long. It must be completely used within 2-3 days, otherwise it will lose both taste and aroma. Bon appetit!
Ingredients
- 3 pcs - ripe tomatoes;
- 3-5 cloves of garlic;
- 1 piece - large onion;
- 1 piece - hot chili pepper;
- 1 – 2 tablespoons of fresh lemon juice;
- 1 bunch - fresh cilantro;
- Freshly ground black pepper - to taste;
- Salt - to taste.
Sauces have long been used in cooking as a kind of flavoring additive. It’s hard not to agree that a piece of well-fried meat in a duet with hot sauce becomes much more appetizing and tasty than without sauce? Numerous recipes and dressings for almost any dish have their own sauce, emphasizing their taste. Standing apart in this culinary world is Salsa sauce, which came to the tables of Europe and America from Mexico - a country where the cuisine has rich, spicy notes of taste and a variety of vegetable and meat dishes. Therefore, Salsa sauce has found many fans in the world among connoisseurs of Mexican or simply spicy cuisine.
What's special about this sauce? It has a fairly large army of fans around the world; lovers of not only Mexican cuisine love to cook it and add it to a wide variety of dishes. As a rule, Salsa sauce is served with spicy dishes, mainly prepared from vegetables and with the addition of hot peppers.
The sauce has both classic and numerous recipe options. As a rule, the main ingredients remain the same, but the quantity of a particular product changes and varies. There are heated debates on numerous websites about which Salsa sauce recipe is classic? There are many opinions, but the basic criteria for any recipe are approximately the same. Preparing this sauce will require a certain amount of perseverance and hard work, since disruption of the cooking process and failure to take into account certain nuances can ruin the resulting product. But you also shouldn’t be afraid of doing something wrong and not experimenting, because cooking is, first of all, creativity and the search for something new.
Preparation
Where to start making Salsa? From the selection and preparation of the necessary ingredients. You also need to read and, if possible, learn in more detail about various recipes for preparing this sauce in order to mentally build a plan for subsequent actions. This article will describe an average sauce recipe, this will make it possible to evaluate it both as a classic and as a basis for creativity with changes or addition of additional spices or products.
So what's at the heart of this Mexican sauce? Its “soul” is tomatoes. They should be medium or large in size, not sweet or sour. The main requirements for tomatoes in this recipe are their indispensable freshness and elasticity. Under no circumstances should tomatoes that have begun to rot, are bruised, or are too soft be used.
Next on the list of necessary products is chili pepper. Its quantity is calculated as follows: for one kilogram of tomatoes you should take from two to four pepper pods. It depends on its variety, size and age of the pods, as well as on the degree of desired spiciness of the sauce. To soften the taste of pepper, you can resort to one culinary trick - be sure to cut the pods and clean them of seeds. If you want to make the spice really stunning, the seeds are not removed.
One important point when preparing this sauce is the indispensable manual work. In the modern age of technology, every kitchen has a blender or food processor. However, during classic cooking, it is better to avoid using them, and always carry out all work with a knife. This will allow you to control the size of the resulting pieces and the degree of grinding, and will also give a thicker and more pronounced taste - after all, it has long been known that slicing with a knife allows you to preserve the juices in products as much as possible.
It is also worth remembering that the sauce certainly consists of tomatoes, and due to the different varieties of vegetables chosen, it can change its taste from one time to another. Experimentally, you can try several varieties of tomatoes and choose the one you like. But we must not forget that the tomatoes must be firm and fresh.
Compound
Classic salsa sauce has the following ingredients:
- tomatoes as the basis of this dish.
- chili pepper, because without it you cannot get a spicy taste.
- coarse salt - it will add texture to the dish and its taste more clearly than fine salt.
- garlic cloves - three or five of them are usually enough.
- lemon or lime juice, always fresh.
- bulb onions.
Preparation
Classic Salsa sauce is prepared as follows.
First, wash the tomatoes thoroughly. Then you need to carefully remove the peel from them. This can be done either with the help of a sharp knife, without forgetting, of course, about the safety of your own fingers, or by resorting to a little trick. An incision is made in the area of the stalk, and the tomatoes are placed in boiling water for several minutes. After two to three minutes, remove the tomatoes from the boiling water and immediately place them in a previously prepared container with ice water. Let them cool and take them out. The peel will come off easily, saving time. Cut out a dense area next to the stalk and finely chop with a knife 
tomatoes until porridge. Place in the prepared bowl, pour fresh tomato juice on top and add lemon juice.
Finely chop the onion and garlic. It is advisable to crush the garlic and add it to the tomatoes. Peel the onion and chop finely to release its juice and taste. There is one secret for peeling onions - so that the rings do not fall apart when slicing, do not cut off the top part of the onion, and hold on to it when slicing. Add the chopped onion to the container with the tomatoes and garlic.
Wash and finely chop the chili pepper. Attention - it is strongly recommended to do this work with rubber gloves; after cleaning the chili pepper, thoroughly wash the knife, hands and board on which you cut it. To soften the taste or when cooking for the first time, it is better to remove the seeds from the pepper. It is also added to the container with already prepared tomatoes.
Rinse the cilantro. It should not be chopped very finely, unlike other ingredients in Salsa sauce. Once chopped, add to the almost finished sauce.
Salt and add black pepper to taste. Transfer the finished sauce to the refrigerator and let it sit for at least one night.
This type of sauce goes well not only with vegetable dishes from Mexican cuisine, but also with meat dishes; it is especially wonderful when served along with fried minced meat.
