Homemade Salsa Recipes, Real Mexican Salsa, Fruit Salsa

Scroll down to find all kinds of fresh tomato salsa recipes and fruit salsa recipes.

Salsa preparation is extremely easy. Most of the time you simply chop up the ingredients and mix them together.

Although you can serve it immediately, it will taste better if allowed to sit at room temperature for up to 30 minutes to allow the flavors to blend. If not served in 30 minutes, please refrigerate.

Freshly made salsa will keep in the refrigerator for up to 3 days.

Salsa Recipes with Fresh Tomatoes

Pico de Gallo, an Easy Salsa Recipe

Ingredients

• 5 medium tomatoes, seeded and diced
• 2 green onions, finely chopped
• 1 jalapeño, finely chopped
• 1 large garlic clove, finely chopped
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice

Preparation

• Combine all ingredients in a large bowl. Cover and refrigerate for at least 3 hours.

Serve with tortilla chips, tacos, burritos or any Mexican dish.

Yield: 2-3 cups

Salsa Fresca, an Easy Salsa Recipe

Ingredients

• 4 tomatoes, chopped
• 1/4 red onion, finely chopped
• 1 jalapeño, finely chopped
• 1/3 cup cilantro, chopped
• 1/2 tsp garlic, minced
• 1 tbsp lime juice

Preparation

• Combine all ingredients in a large bowl.

Yield: 3-4 cups

Salsa Mexicana, an Easy Salsa Recipe

Ingredients

• 3 tomatoes, seeded and chopped
• 1-3 jalapeños or 4-6 chili verde, finely chopped
• 1 red onion, chopped
• 1/2 cilantro, chopped
• 2 tsp lime juice

Preparation

• Combine all ingredients in a large bowl.

Yield: 2-3 cups

Mole

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 ancho chili, chopped
• 1/2 cup almonds, coarsely chopped
• 2 tbsp sesame seeds
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1/4 ground nutmeg
• 2 cups chicken broth
• 2 tomatoes, diced
• 3.5 ounces (100 grams) dark chocolate, chopped
• 1/4 cup raisins
• 1/2 tortilla chips, crushed
• salt and pepper to taste

Preparation

• Add the oil to a sauce pan and brown the onion and garlic.
• Add ancho, almonds, sesame seeds, and spices. Sauté for 2 minutes.
• Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Season with salt and pepper.
• Put all ingredients in a blender and purée until smooth.
• Serve with chicken or pork.

Salsa Brava/Patatas Bravas

Ingredients

• 4 large plum tomatoes
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 small dried red chili
• ½ tsp paprika
• ½ cup mayonnaise
• 2 tsp tomato puree
• salt to taste

Preparation

• Drop the tomatoes into boiling water for a moment. Remove from the water. The skins should come off easily.
• Put all ingredients into a food processor and blend until smooth.

Patatas Bravas

Ingredients

• 4 red or yellow potatoes
• 4 tbsp olive oil

Preparation

• Peel the potatoes. Cut into smallish chunks.
• Boil for 5-10 minutes until you can poke a knife in them, but they are not soft.
• Fry in olive oil until brown.
• Pour the salsa brava (see above) over the potatoes and serve.

Serves 4

Salsa Cruda

Ingredients

• 3 large tomatoes
• 2-3 jalapeños
• 1 garlic clove, minced
• 4 green onions, finely chopped
• 2 tbsp purple onion, diced
• 2 tbsp cilantro, minced
• 2 tbsp lime juice
• 1/2 tsp salt

Preparation

• Combine all ingredients in a large bowl.

Yields: 4 cups

Salsa Bandera

Ingredients

• 3 tomatoes, finely chopped
• 1 large onion, finely chopped
• 5 green onions with tops, finely chopped
• 3 radishes, finely chopped
• 1 cucumber, finely chopped
• 1/2 bunch cilantro, finely chopped
• 1/4 cup olive oil
• 1/4 cup vinegar
• 3-4 jalapeños without seeds, finely chopped (optional)
• juice from one lemon
• dash salt
• dash pepper

Preparation

• Combine all ingredients in a large bowl.

Yield: 3-4 cups

Salsa Ranchera

Ingredients

• 4 large tomatoes
• 3 garlic cloves, chopped
• 4-5 serrano chilies, seeded
• 2 tbsp olive oil
• 1/4 onion, diced
• salt to taste

Preparation

• Put the tomatoes, garlic and chilies in a blender. Pulse a few times. You do not want this pureed.
• Add the oil to a heavy skillet and heat. Add onions and sauté about 5 minutes until they are translucent.
• Add the tomato mixture and cook for about 10 minutes until thickened.
• Serve warm with shredded beef or pork for tacos.

Salsa Roja, a very HOT salsa recipe

Takes some work, but well worth it.

Ingredients

• 4 Roma tomatoes, chopped
• 2 tbsp olive oil
• 2 handfuls of de Arbol chili, with veins and seeds
• 4 guajillo chilies, also with veins and seeds
• 3 garlic cloves, minced
• 6 tomatillos chopped
• 1/2 tsp chicken bouillon powder
• 1/4 tsp ground cumin
• 1/4 tsp Mexican oregano
• Salt to taste

Preparation

• Put the tomatoes in a sauce pan, cover with water and bring to a boil. Simmer.
• Meanwhile, in a medium sized skillet, fry the de arbol chilies for 1-2 minutes in 1 tablespoon of oil over medium heat. Stir constantly or the chilies may burn. When they change color, remove from the pan and place on a paper towel to drain.
• Add the other tablespoon of oil to the skillet, along with the guajillo chilies and garlic. Fry for 3-5 minutes, stirring constantly. The garlic should be slightly brown. Remove from the pan and place on a paper towel to drain.
• Add the tomatillos to the same skillet. Fry until the skin is blistered and they are more yellow and have a softer texture. Place in a bowl to cool.
• The tomatoes should be cooked by this time. Place in a bowl to cool.
• When all ingredients are at room temperature, place everything in a blender with 2 cups of the tomato cooking liquid. Blend until smooth with flecks of chili. Add more tomato liquid id necessary to reach the right consistency.
• Add salt if desired.

Serve with tacos.

Guacamole

Ingredients

• 2 large avocados
• 1/4 tbsp sour cream
• 2 tbsp commercial salsa
• 2 garlic cloves, pressed
• 2 tbsp sweet onion, finely chopped
• 1 small tomato, chopped
• 1/4 cup black olives, minced
• 2 tsp lime juice

Preparation

• Mash 3/4 of the avocado, chop the rest. (You can do this with a spoon inside the shell.) Mix together.
• Mix will all other ingredients.

Green Tomato Salsa

Salsa Verde Recipe

Ingredients

• 2 pounds tomatillos, sliced in half
• 2 tbsp cilantro, chopped
• 2-4 jalapeños, seeded and chopped
• 4 garlic cloves, minced
• 1-2 tbsp lime juice
• salt
• 2 tbsp olive oil
• 1-2 tbsp water

Preparation

• Roast tomatillos at 450 degrees for 12-14 minutes. Set aside until somewhat cooled.
• Put tomatillos, cilantro, jalapeños, garlic and lime juice into a food processor. Process on high until smooth.
• Add a little salt to taste.

Fruit Salsa

Cantaloupe Salsa

Ingredients

• 2 cups cantaloupe, chopped into small pieces
• 2 cups cherry tomatoes, coarsely chopped
• 3/4 cup red bell pepper, finely chopped
• 1/4 cup finely chopped green onions
• 4 tsp dried basil or ¼ cup fresh basil, finely chopped
• 2 tbsp lime juice
• 2 tbsp orange juice
• 1/4 tsp salt
• 1/8 tsp pepper (optional)

Preparation

• Toss all ingredients in a large bowl. Cover and refrigerate for at least 30 minutes before serving.

Yield: 3 cups

Serve with Chicken

Mango Salsa

Ingredients

• 1 mango, peeled and chopped
• 1/4 - 1/2 red bell pepper, finely chopped
• 1 green onion, finely chopped, including the green stem
• 2 tbsp cilantro, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tbsp lime juice

Preparation

• Combine all ingredients in a large bowl. Refrigerate for 30 minutes.
• Served with fish or meat or used as a topping for nachos.

Peach Salsa

Ingredients

• 3 peaches, fresh, firm
• 2 tbsp lime juice
• 2 Roma tomatoes
• 6 green onions, chopped, including green stems
• 1 jalapeño, seeded and chopped
• 1 tbsp cilantro, chopped
• 3/4 cup extra virgin olive oil
• 2 tbsp honey
• 6 tbsp sherry or balsamic vinegar

Preparation

• Boil some water. Dip the peaches and tomatoes into in for a moment. The skins should then easily come off.
• Cut the peaches into thin strips. Toss with lime juice.
• Cut tomatoes into thin strips.
• Whisk together the oil, honey and vinegar. Pour over the other ingredients.
• Serve with pork, melted brie, shrimp or fish.

Pineapple Salsa

Ingredients

• 2 cups fresh pineapple, chopped small
• 1/4 cup green onion, finely chopped, including green stems
• 1/4 cup purple onion, finely chopped
• 2 tbsp red bell pepper, finely chopped (optional)
• 2 tbsp honey
• 2 tbsp cilantro, chopped
• 1/4 cup tsp jalapeños, finely chopped
• 3-4 tsp lime juice
• 1/2 tsp black pepper
• dash cayenne pepper or chipotle

Preparation

• Combine all ingredients in a large bowl.
• Serve with chicken, pork or fish.

Yield: About 3 cups.

Mint Salsa

Ingredients

• 1 cup fresh mint, minced
• 3 Roma tomatoes, chopped
• 1 small cucumber, peeled, seeded and chopped
• 1 small onion, finely chopped
• 1/3 cup yellow bell pepper, chopped
• 1 jalapeño
• 3 tbsp lime juice
• 2 garlic cloves, minced
• 3/4 tsp ground ginger
• 1/4 tsp salt

Preparation

• Combine all ingredients in a large bowl. Serve with lamb or other meat.