10 Ways to Make Spicy Salsa

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Classic and unusual variations with mango, pineapple, avocado, watermelon, peaches, melon and more.

Salsa is a traditional Mexican sauce. Although most often this dish resembles a salad in appearance.

Usually the sauce is served with tortilla chips. But salsa can be eaten in different ways, for example, stuffed with tacos and avocados, added to pasta, served with meat or fish.

The finished salsa should be allowed to brew for 15 minutes to reveal the aroma.

1. Classic salsa sauce with raw tomatoes

This dish is called pico de gallo.

Ingredients

• 4 medium tomatoes (ideally plum tomatoes, since they have less juice and less seeds);
• ¼ large white onion;
• 1 medium chili (serrano or jalapeno is best)
• ½ bunch of cilantro;
• 1 lime;
• salt to taste.

Preparation

Peel the tomatoes and cut the flesh into small cubes. Cut the onion and peeled peppers into even smaller pieces.

Add chopped cilantro, whole lime juice and salt to the prepared ingredients. Stir the salsa well.

2. Classic salsa sauce with boiled tomatoes

Another traditional variation is called salsa roja.

Ingredients

• 3 medium tomatoes;
• 1 clove of garlic;
• 1 medium chili (ideally serrano or jalapeno)
• ¼ medium white onion;
• ¼ bunch of cilantro;
• ¾ a tablespoon of olive oil;
• salt to taste.

Preparation

Use a blender to punch through the tomatoes, garlic, and peeled peppers. It is not necessary to purée, let small pieces remain.

Chop the onion and cilantro into small pieces. Grease a skillet with oil, put the tomato mass there and put on medium heat. While stirring, bring to a boil and remove from heat. Add onion, herbs and salt and stir.

3. Salsa sauce with avocado and tomatoes

Ingredients

• 6 medium tomatoes (ideally plum tomatoes, as they have less juice and less seeds);
• 1 large chili pepper (jalapenos work best)
• 3 avocados;
• 1 medium red onion;
• 3 tablespoons olive oil
• 1½ lime;
• 1 clove of garlic;
• ½ bunch of cilantro;
• salt to taste;
• ground black pepper - to taste.

Preparation

Remove seeds from tomatoes and chili peppers. Cut the tomatoes and avocado pulp into small cubes, and the chili and onion even finer.

Add oil, lime juice, minced garlic, chopped cilantro, salt and black pepper. Stir the salsa well.

4. Salsa with avocado and mango

Ingredients

• 1 mango;
• 1 avocado
• ½ medium red onion;
• ¼ bunch of cilantro;
• 1 lime;
• salt to taste;
• ground black pepper - to taste.

Preparation

Cut the mango and avocado flesh into small cubes and the onion into smaller pieces. Chop the cilantro finely.

Add whole lime juice, salt, pepper to the prepared ingredients and mix well.

5. Salsa sauce with mango, cucumber, bell pepper and honey

Ingredients

• 2 mangoes;
• ¼ medium red onion;
• 1 medium cucumber;
• 1 red bell pepper;
• ½ bunch of cilantro;
• 1 lime;
• 1 tablespoon vegetable oil;
• 1 teaspoon honey;
• 1 tablespoon chili flakes
• salt to taste;
• ground black pepper - to taste.

Preparation

Divide the mango into small cubes. Cut the onion, cucumber and peeled bell peppers into smaller pieces. Add chopped cilantro to the prepared ingredients.

Combine whole lime juice, butter, honey, chili flakes, salt and pepper. Pour the dressing over the salsa and stir.

6. Salsa with corn, bell pepper and honey

Ingredients

• 1 red bell pepper;
• 1 medium chili (ideally a jalapeno)
• 1 medium red onion;
• 300-350 g of canned corn;
• a few sprigs of cilantro;
• ½ lime;
• 1 teaspoon honey;
• salt to taste;
• ground red pepper - to taste;
• ground black pepper - to taste.

Preparation

Remove the seeds from the bell pepper and chili. Cut the peppers and onions into small cubes. Add corn, chopped cilantro, lime juice, honey, salt, red and black pepper and stir to combine.

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7. Salsa sauce with peaches, tomatoes and bell pepper

Ingredients

• 5 medium tomatoes (ideally plum tomatoes, as they have less juice and seeds);
• 1 small white onion;
• 1 red bell pepper;
• 2 small chili peppers (best jalapenos)
• 3-4 peaches;
• ½ bunch of cilantro;
• 1 lime;
• salt to taste;
• ground black pepper - to taste.

Preparation

Dice the tomatoes, onions, and peeled bell peppers and chili into small cubes. Seeds can also be removed from tomatoes. Divide the peaches into larger cubes.

Add finely chopped cilantro, lime juice, salt and black pepper and stir the sauce thoroughly.

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8. Salsa sauce with watermelon and mint

Ingredients

• 500-600 g of watermelon pulp;
• ½ medium red onion;
• 1-2 small chili peppers (ideally jalapenos);
• ½ bunch of cilantro;
• ¼ a bunch of mint;
• 1 lime.

Preparation

Cut the watermelon, onion and peppers into small cubes. Add chopped cilantro and mint, zest and lime juice and mix thoroughly.

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9. Salsa sauce with melon and tomatoes

Ingredients

• 4 large tomatoes (ideally plum tomatoes, since they have less juice and seeds);
• 1/2 small melon (cantaloupe works best);
• 1-2 small chili peppers (ideally jalapenos);
• ½ medium red onion;
• ¼ bunch of cilantro;
• 1 tablespoon olive oil
• 1 lime;
• salt to taste;
• ground black pepper - to taste.

Preparation

Remove seeds from tomatoes, peeled melons, and chili. Cut the tomatoes and melon into small cubes, and the hot peppers and onions even smaller.

Add chopped cilantro, butter, lime juice, salt and black pepper and stir in the sauce.

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10. Salsa with pineapple and bell pepper

Ingredients

• 1 medium pineapple;
• ½ small red onion;
• 1 red bell pepper;
• 1 medium chili (ideally a jalapeno)
• ¼ bunch of cilantro;
• 1½ lime;
• salt to taste.

Preparation

Divide the pineapple into small cubes. Chop the onion and peeled bell peppers and chili even smaller. Add chopped cilantro, lime juice and salt and stir.

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