Recipe Roundup: 5 Easy-To-Make Homemade Salsas to Celebrate Cinco de Mayo!

Ahh…salsas. From quick and fresh to spicy and smoky, they’re packed with lots of flavor and I love every version. Whether you want to celebrate Cinco de Mayo with traditional Mexican flavors, or just want to up the ante on a weeknight meal, we’ve create five go-to recipes that can work for all kinds of occasions.  So grab your chiles, and a knife,  and join us in the kitchen.

Before we get started, you should definitely check this post we published earlier this week where we talk about cooking techniques and other tips. If you’re already familiar with the anatomy of a salsa, then let’s get it.

SALSA AL PASTOR

This salsa is perfect for slow-roasted pork tacos. Grilled pineapple chunks come to life when you mix them with the smokiness of chipotle peppers. A match made in heaven!

Serves 4-6

Ingredients:

• 1 fresh pineapple – cored and cut in slices
• 1/2 cup of chopped red onion
• 1 jalapeno – seeded
• 1 chipotle pepper from a can – Note: use only 1 chili, not 1 whole can! Or you’ll need to call the fire dept.
• Salt and pepper

Start by grilling the pineapple. You can either use a BBQ or your oven’s broiler. Once they’re nice and grilled, removed them from the heat and let them cool down completely. On a separate dish, mash the chipotle pepper until you form a paste. 

Cut the grilled pineapple in chunks and add the rest of the ingredients. Season with salt and pepper. Mix and you’re done.

This salsa will last for a couple days in the fridge, so try to use it as quickly as possible.

SALSA ASADA (Roasted Salsa)

This salsa is magnificent when served with rotisserie chicken. Add a few pickled onions, and you’re set for success.

Serves 4-6

Ingredients:

• 1 chili poblano
• 1 jalapeno
• 4 cloves of garlic
• 4 roma tomatoes
• 1 handful of cilantro
• Salt and pepper

Start by roasting your ingredients. Grab some olive or canola oil, rub it on all of your veggies, sprinkle some salt and place in a broiler or BBQ. Let them get nice and charred. Once they’re good to go, place them in a plastic bag or clean cloth and let them “sweat”. Once they’re cool enough to handle, take any excess char off (you can rinse them a bit under running water).

Seed your chilies and place all ingredients in a food processor. Puree. Adjust seasoning and enjoy! This salsa can be served hot or cold, depending on your dish.

SALSA PICO DE GALLO

This is the most common type of salsa. It’s a crowd pleaser at parties, game nights, or just as a light snack. Don’t forget to get some chips for this one!

Serves 4-6

Ingredients:

• 5 roma tomatoes
• 1/2 of a cup of chopped white onion (you can use less if you don’t like it so onion-y)
• 1 handful of cilantro
• Juice of 3 limes
• 2 jalapeno or serrano peppers – seeded and chopped

Chop all ingredients – chunky style – and place them in a bowl. Squeeze your limes on top and mix. Adjust seasoning, and boom! It’s fiesta time! How easy was that?

SALSA MACHA

This is a hybrid between a salsa and a rub. It can be used to flavor soups or stews, or – if you mix it with some low-fat mayo and sour cream – you can serve it as a dip. This salsa is definitely spicy! So be careful, a little goes a long way.

Serves 4-6

Ingredients:

• Dried chipotle peppers
• Dried pasilla and/or ancho peppers
• 1/3 cup of walnuts
• 3 cloves of garlic
• olive oil
• Salt and pepper

Remove stems from chillies and put them in a pan with garlic and walnuts. Add a bit of oil and toast them on low heat. Toast until you can smell the fragrant chilies. Don’t over do it or chillies could turn bitter. Remove from the heat and let the mix cool down for a bit.

Toss all ingredients in a food processor and pulse. Add a bit of olive oil until it looks like a coarse pesto. Adjust seasoning and serve!

SALSA VERDE WITH AVOCADO

The perfect companion for fish or shredded chicken tacos. It’s tangy, mild, and super fresh.

Serves 4-6

Ingredients:

• 1 ripe avocado
• 5 tomatillos (or 1 small can of tomatillo puree)
• 1 serrano pepper – seeded
• 1 handful of cilantro (can substitute with parsley)
• 1 tbsp of white wine vinegar
• Salt and pepper

Cut avocado in half. Remove seed. Scoop out the avocado from the peel and put it in a food processor. Remove stem from tomatillos (if they come with the peel, take that off too, it’s not edible). Add them to the avocado along with the seeded serrano, cilantro, vinegar, salt and pepper. Pulse to puree. Serve.

With these five recipes under your sleeve, you are ready to entertain for the rest of the year. Got any favorites of your own? Share them on the comments below!

For more on salsa making techniques – check our Skillset guide – How to: Make the Perfect Homemade Salsa