Description: This is very similar to Salsa Roja but using serrano chiles. Another great salsa that goes good with anything Mexican. Can’t go wrong with this one!

Ingredients

• 8 to 10 serrano chiles, finely chopped and seeded (wear protective gloves)
• 1/4 cup finely chopped white onion
• 2 tablespoons of fresh lime juice
• 2 roma tomatoes, finely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1 small garlic clove, minced
• salt to taste

Instructions

• In a bowl, mix the chiles, onion, and the lime juice.
• Let marinate about 10 minutes.
• Refrigerate.
• Serve cold.

Preparation time: 12 minute(s)

Number of servings (yield): 4

Growing up in Alaska, my first introduction to Mexican food was the classic American version of the taco. You know the one, the hard shells that come from a yellow box, the packet of taco seasoning (yes, in a yellow bag) that you mix in with your ground beef, some lettuce, cheese, tomato and salsa from a jar. Good to go…or so I thought. This was how I remembered Mexican food. Fast forward twenty years, and I now live in San Diego, and boy did we have it all wrong in Alaska! Short of crossing the border, I’m not sure where you will find better Mexican cuisine here in the states. But even as I have become accustomed to great Mexican food, I’ll admit I sometimes make tacos the old fashioned way just like when I was a kid.

Having lived in San Diego most of my adult life, you begin to begin to recognize the significance of salsa in Mexican dishes and the traditional Mexican home. In fact most meals are served with Salsa and peppers, from breakfast to dinner. Most Mexican restaurants will have dishes of freshly prepared salsa on the table when you arrive. Great for dipping tortilla chips and spreading on your meal. The two most common salsas you will encounter are salsa roja (a tomato based salsa) and salsa verde.

Salsa Verde is green in color and is made from tomatillos and green chilis. Tomatillos are very similar to tomatoes and are related to the tomato family. They are green in color but when purchased or picked will have a yellowish husk on them not much different than the first few outer layers of an onion. This husk can be easily removed by soaking them in hot tap water for about 3 minutes. The husk then should be easily removed.

Making fresh salsa is imperative to good Mexican food. I would only resort to store bought salsa from a jar if it was my only option. Salsa is really pretty easy to make. So even on those occasions when I whip up some old fashioned tacos, mom style, I always choose to use fresh salsa. So, if tacos in a shell are all that’s in your repertoire of Mexican recipes, be sure to whip up some fresh salsa too, you will taste the difference.

Description: Salsa Verde is one of the most popular Mexican salsas. It is green in color due to the tomatillos being one of the main ingredients. Probably a little less heat than salsa roja, still great for most Mexican food and on the chip.

Ingredients

• 1 lb. tomatillos
• 1 chopped white onion
• 1 chopped green onion
• 2 teaspoons jalapeno, minced
• 1 cup chicken stock
• salt and pepper to taste

Instructions

• Saute onion in large skillet until soft.
• Cook tomatillos in boiling, salted water for 2 to 3 minutes, then puree in blender.
• Add green onions to skillet just before regular onions are ready.
• Combine all ingredients in a saucepan and simmer for 20 minutes.
• Serve at room temperature.

Preparation time: 15 minute(s)

Number of servings (yield): 6

Description: Salsa Ranchera, or ranch style salsa, made from tomatoes, chiles, lime juice and onion.

Ingredients

• 2 ripe tomatoes
• 1/2 white onion
• 2 cloves of garlic
• 1 tablespoon of oil
• serrano chile as desired
• oregano as desired
• the juice of half a lime
• salt to taste

Instructions

• Submerge the tomatoes in boiling water for a few seconds.
• Peel them, dice them and put them in what will be your salsa bowl.
• Chop up the onion, chili, and garlic and mix with the tomato.
• Add the oil and the lime juice and sprinkle with oregano.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Description: Salsa Mexicana is a blended version of pico de gallo. This is the perfect accompaniment to chicken, fish and the revered tortilla chip.

Ingredients

• 2 ripe tomatos
• 1/2 white onion
• 1 clove of garlic
• serrano chile as desired
• salt to taste

Instructions

• Toast the tomatoes and peel them.
• Put the chiles, garlic, onion and the tomatoes in a molcajete and grind everything up.
• Or just use a blender, like the rest of us!
• Add salt to taste.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Description: Salsa Fresca is also known as Pico de Gallo (roosters beak). You can find a similar pico de gallo recipe to this one here if it suits your taste better. Salsa Fresca is a coarsely chopped salsa, consisting of onions, jalapenos, tomatoes, cilantro and lime juice. This is great on fish but also great in salads and of course the tortilla chip!

Ingredients

• 4 medium ripe tomatoes, cored, seeded, finely diced
• 1/4 white onion, minced
• 2 jalapeno chiles, stemmed, seeded if desired, minced
• 1 bunch cilantro, leaves only chopped
• 2 tablespoons lime juice
• 3/4 teaspoon salt
• Pinch of freshly ground black pepper

Instructions

• In a mixing bowl combine all the ingredients.
• Stir and toss well.
• Eat right away.
• Store in a covered container no more than one day.

Quick notes

You can get a lot of this on one tortilla chip! 

Great on fish and chicken.

Description: The cascabel chile (sometimes called the little bell) is also known as the rattle chile. The reference to rattle and bell refer to the sound made when the seeds bounce around in the dried chile. The cascabel chile is a medium heat pepper so this salsa will have a little kick to it.

Ingredients

• 8 cascabel chiles
• 1 large ripe tomato
• 1 small garlic clove, finely chopped
• salt to taste

Instructions

• Preheat the broiler.
• Put the tomatoes on a foil-lined baking sheet, and roast the tomatoes about 5 inches from the hot broiler, turning once or twice, for about 10 to 15 minutes, or until the tomatoes charred and soft.
• Toast the chiles in a dry skillet or on a comal over medium heat, turning until aromatic and pliable, about 2 to 3 minutes.
• After cooling down, cut the chiles open and remove the seedss and veins.
• Save about 1/2 teaspoon of seeds to toast, and discard the remaining seeds.
• Cut the chile into pieces and put into a spice grinder.
• Recombine all the ingredients in a bowl.
• Serve warm or chilled.

Preparation time: 20 minute(s)

Number of servings (yield): 4

Description: Borracho in spanish means drunk. This is just a really smooth salsa, with a kick of beer or tequila for a different flavor. Maybe not one for the kids!

Ingredients

• 2 medium sized tomatoes
• 1/4 cup white onion (large pieces)
• 2 garlic cloves
• 2 Jalapeno peppers
• 1 teaspoon oregano powder
• Salt and pepper to taste
• beer or tequila (very small amount)

Instructions

• Cut tomatoes in half, remove unwanted parts.
• Cut stems off peppers.
• Add a little olive oil to skillet and add tomatotes, onion, garlic, salt and pepper (to taste), and oregano.
• Toast everything on a high heat until tomatoes, peppers, and onions are blackened.
• Remove everything from pan to a blender and blend until fairly smooth.
• Add to a serving bowl, then add a an ounce of beer or a splash of tequila to taste.

Preparation time: 10 minute(s)

Number of servings (yield): 6

Description: This is a really unique salsa. I find this works well on beef which is rare. Try grilling some steaks or burgers and spread a layer of this on. Pretty damn good on chips too!

Ingredients

• 2 large poblano chiles, roasted and peeled
• 2 tablespoons olive oil or vegetable oil
• 1/4 cup finely chopped white onion
• 1 small tomato finely chopped
• 1 teaspoon unseasoned rice vinegar
• 1/2 teaspoon salt, or to taste

Instructions

• Roast the chiles.
• Remove the stems and seeds.
• Cut the chiles lenghtwise into thin strips, about 1/4-inch wide, then cut crosswise into 1/2-inch pieces.
• Heat the oil in a medium skillet and cook the onion until softened, about 3 minutes.
• Add the tomato and cook, stirring until heated through, about 1 minute.
• Add the reserved diced chiles, vinegar, and salt.
• Heat through and serve.

Preparation time: 8 minute(s)

Number of servings (yield): 4