Our Mexican salsas recipes are very easy to make and ready in minutes, these recipes are delicious and nutritious, it’s perfect served with tortilla or nachos chips or as a topping over your favorite Mexican food, like tacos, burritos, taquitos, and so forth.
So, let’s check out some delightful and evergreen recipes.
Spicy Chimichurri
Spicy Chimichurri is a very famous salsa, this blend is made of seasonings like parsley, red pepper, oregano, and garlic. You can also buy the readymade Chimichurri spice blend from the market and make salsa from that.
This bright and exotic sauce is used for grilling and searing meat, you can also use tofu or Indian cottage cheese. Chimichurri sauce works wonderfully on grilling mushrooms, asparagus, and other hearty vegetables.
Ingredients
Yield – 2 cups, Prep time – 5 minutes, Chilling time – 1 hour
- Garlic cloves minced – 3
- Jalapeno chilies minced- 2
- Shallots minced – 1
- Cilantro – finely chopped – 1 tsp
- Fresh Parsley Leaves - finely chopped – 1 tsp
- Apple Cider Vinegar – 1 tsp
- Roasted Ground Cumin – ¼ tsp
- Red Chili flakes – ¼ tsp
- Salt – ¼ tsp
- Chimichurri Seasoning – ¼ tsp
- Black pepper ground – ¼ tsp
- Olive Oil – ¼ cup
Method
- Combine all the ingredients except the olive oil in a large bowl.
- Whisk in the oil with a fork, season with salt, and chimichurri seasoning, if needed.
- Chill in the fridge for at least 1 hour before serving, to let the flavors blend.
Classic Red Enchilada Sauce
This Classic Red Enchilada Sauce must be a staple of every kitchen, it is very simple to make, and you will never buy this sauce from the market. This sauce is not only for enchiladas, but you can also use it in burritos or as a dipping sauce for chips and flautas. So, try it at home and use your own enchilada sauce.
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Ingredients
Yield – 3 cups, Prep time – 5 minutes, cooking time – 25 minutes
- Vegetable Oil – 1 tsp
- White Onion diced small – ½
- Serrano chili – seeded and minced (you can use normal green chili also) – 1
- Garlic Cloves – 3
- Mexican Oregano (or anyone) – 1 tsp
- Salt – ¼ tsp
- Black Pepper – ¼ tsp
- Tomato Diced – 1 (28 ounces)
- Apple Cider Vinegar – 1-2 tsp
- Roasted Ground Cumin – ¼ tsp
Method
- Heat the oil on medium-high heat, and sauté the onion, chili, and garlic for 7 minutes.
- When the onion is soft and translucent, add the chili powder, cumin, oregano, salt, and pepper. Sauté for 2 minutes.
- Add tomatoes and their juices and add 1 tsp of vinegar. Reduce the heat to a simmer and covered it and cook for 15 minutes. Stirring occasionally.
- When the sauce has reduced to a thick chunky sauce, transfer to a blender and puree until smooth.
- Adjust the seasoning and add the additional seasoning if required.
Cooking Tip – This sauce will keep in the refrigerator for 7 days.
Mexican Green Mole Sauce
Mexican Green Mole Sauce is made with fresh ingredients like pan-roasted fresh tomatoes, white onions, and spicy serrano chili, with a base of lightly toasted pepitas and cumin seed. Use this bright and spicy sauce with tamales, burritos, or your favorite plant-based meat.
Ingredients
Yield – 3 cups, Prep time – 15 minutes, cooking time – 30 minutes.
- Hulled Pepitas – ½ cup
- Cumin Seeds – ¼ tsp
- Vegetable Oil – 1 tbsp
- Medium tomatoes – 3 cups
- White Onion – chopped – 1 small
- Garlic Clove chopped – 4
- Serrano Chili, seeded and quartered – 1 large
- Vegetable Stock – 2 cups
- Cilantro chopped – ¼ cup
- Salt – 1 tsp
- Pumpkin Seeds – ½ cup
Method
- In a large cast-iron skillet, dry roast the pepitas and cumin seeds for about 5 minutes or until fragrant. Transfer the toasted seeds to a food processor and process until finely ground.
- In the same skillet, heat the oil on medium flame and sauté the tomato, onion garlic, and chili, for about 5 minutes.
- Transfer the mixture to a blender, add the vegetable stock, cilantro, seeds, and salt, and blend until smooth. Add the seed mix and blend until all the ingredients are well integrated.
- Transfer back to the skillet and simmer, uncovered for about 15-20 minutes, and remove from the heat.
Cooking Tips – If you don’t have a nut allergy, you should try this recipe with crushed and roasted peanuts in place of pumpkin seed for a completely different taste.
Mexican Ranchera Salsa
Mexican Ranchera Salsa is a classic style of spicy cooked salsa with tomatoes and serrano chiles and a blend of herbs and spices.
Ingredients
Yield – 4 cups, Prep time – 10 minutes, cooking time – 50 minutes
- Olive oil – 2 tbsp.
- Green Bell Pepper – diced- ¼ cup
- Serrano chiles – minced (you can use normal green chili also) – 1 -2
- Garlic minced – 3
- Onion minced – ¼ cup
- Ground Cumin – 7 tbsp
- Mexican Oregano (or anyone) – 1 tsp
- Tomatoes diced with seed and pulp – 1
- Tomato Sauce – 1 tbsp
- Fresh Cilantro chopped – ¼ cup
- Salt – 1 tsp
- Black Pepper ground – 1 tsp
- Lime juice – 2 tbsp
Method
- Heat the olive oil in a medium saucepan on medium-high heat, and sauté the bell peppers, chilies, onion, and garlic for about 4-5 minutes. Add cumin, chili powder, and oregano, and sauté for 1-2 minutes.
- Stir tomatoes and their juice, tomato sauce, cilantro, salt, pepper, and lime juice. Reduce the heat to a simmer, cover, and simmer for 25-30 minutes.
- Remove from the heat, and cool for about 10 minutes. Blend the salsa in a blender until smooth and ready to serve.
Mexican Mango Salsa
Our Mexican Mango salsa is a great way to bring more sweetness into your life, and this recipe provides a refreshing twist on the classic salsa that many of us must know and love. Here is the simple recipe of Mexican Mango salsa.
Ingredients
Yield – 2 cups, Prep time – 10 minutes, chilling time – 60 minutes
- 2 Large or 4 Small Mangoes – peeled and diced in small
- Serrano chiles – minced (you can use normal green chili also) – 1 -2
- Red Onion diced small– ½
- Red Bell Pepper – seeded and diced small – 1
- Cilantro chopped – 2 tbsp
- Lime Juice – ½ tsp
- Salt – ½ tsp
- Black Pepper Ground – ¼ tsp
Method
- Mix all the ingredients in a large bowl and refrigerate them for at least 1 hour.
- This salsa will keep well in the refrigerator for 3-4 days.
Cooking Tips – You can add some other tropical fruits like pineapple, or ripe papaya, which will elevate your salsa to another level.
Our Mexican Roasted Corn and Poblano Salsa have the smoky flavors of a roasted poblano Chile with roasted fresh shucked corn, fragrant jalapeno, and ripe tomatoes. This hearty salsa offers a delightful accent to the Tex-Mex classic.
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Ingredients
Yield – 2 cups, Prep time – 10 minutes, cooking time – 20 minutes, chilling time – 1 hour
- Corn kernels – 4 ears of fresh corn or 3 cups frozen
- Red Onion diced small – ½ cup
- Jalapeno Chili minced – 1
- Ground Roasted Cumin – ½ tsp
- Slat – ½ tsp
- Black Pepper Ground – ½ tsp
- Poblano Chili charred and diced – 1 (you can use normal green chili also)
- Tomatoes diced – 4 small
- Cilantro chopped -2 tbsp
- Vegetable Oil – 1 tbsp
- Lime Juice – 1 tsp
Method
- Preheat the oven to 400F
- In a medium bowl, mix corn, onion, jalapeno, cumin salt, and pepper and transfer to a roasting pan. Roast for 20 minutes, stirring halfway through the cooking time. Remove from the oven and set aside to cool.
- In the same bowl, mix the charred poblano Chile, tomatoes, cilantro, and oil. Add roasted vegetables. Season with salt and pepper and add the lime juice.
- Refrigerate for 1 hour and serve cold. This salsa will keep up to 1 week in the refrigerator.
Visit our other blog post for - Mexican Salsa and Sauce Recipes