Salsa is one of the easiest ways to bring fresh flavor, color, and texture to the table. From roasted chiles and tomatillos to crisp cabbage, pineapple, jicama, and mango, there are many ways to build a salsa around what is in season and what you are serving.
These five versions give you a range of flavors, from smoky and savory to bright, crunchy, and tropical. Taste as you go, especially when working with chiles, and adjust the heat to suit your table.
Poblano Salsa
Ingredients
- 1 Poblano pepper
- 6 Tomatillos husked and rinsed
- 1/4 Onion
- 1/2 cup Cilantro
- 2 Tbsp Lime juice
- 1/2 tsp Salt
Method
- Roast the poblano and tomatillos until softened and lightly charred.
- Let the poblano cool slightly, then remove the stem and seeds.
- Add the poblano, tomatillos, onion, cilantro, lime juice, and salt to a blender or food processor.
- Blend until the salsa reaches your preferred texture.
- Taste and adjust the seasoning before serving.
Notes
For less heat, remove all poblano seeds; refrigerate leftovers in a covered container for up to 3 days.
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Salsa Verde
Ingredients
- 8 Tomatillos husked and rinsed
- 1 Jalapeño
- 1 clove Garlic
- 1/2 cup Cilantro
- 2 Tbsp Lime juice
- 1/2 tsp Salt
Method
- Cook the tomatillos and jalapeño in simmering water until softened.
- Drain and let cool slightly.
- Add the tomatillos, jalapeño, garlic, cilantro, lime juice, and salt to a blender or food processor.
- Blend until smooth or slightly chunky.
- Taste and adjust the seasoning before serving.
Notes
Use less jalapeño for a milder salsa; refrigerate leftovers in a covered container for up to 3 days.
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Salsa Roja
Ingredients
- 4 Roma tomatoes
- 2 Dried chiles stems and seeds removed
- 1 clove Garlic
- 1/4 Onion
- 1/2 tsp Salt
Method
- Roast the tomatoes in a dry skillet until softened and lightly charred.
- Toast the dried chiles briefly in the skillet until fragrant.
- Soak the toasted chiles in hot water until softened.
- Blend the tomatoes, softened chiles, garlic, onion, and salt until combined.
- Taste and adjust the seasoning before serving.
Notes
Use fewer dried chiles for less heat; refrigerate leftovers in a covered container for up to 4 days.
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Tropical Cabbage and Pineapple Salsa
Ingredients
- 2 cup Cabbage finely shredded
- 1 cup Pineapple finely diced
- 1/4 cup Cilantro chopped
- 1 Jalapeño finely minced
- 2 Tbsp Lime juice
- 1/2 tsp Salt
Method
- Place the cabbage and pineapple in a mixing bowl.
- Add the cilantro and jalapeño.
- Pour in the lime juice and add the salt.
- Toss gently until evenly combined.
- Let the salsa rest for 10 minutes before serving.
Notes
Remove the jalapeño seeds for less heat; refrigerate leftovers in a covered container for up to 2 days.
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Grilled Jicama and Mango Salsa
Ingredients
- 2 cup Jicama peeled and sliced
- 1 cup Mango diced
- 1/4 cup Cilantro chopped
- 1 Jalapeño finely minced
- 2 Tbsp Lime juice
- 1/2 tsp Salt
Method
- Grill the jicama until lightly marked but still crisp.
- Let the jicama cool, then dice it into small pieces.
- Combine the jicama, mango, cilantro, and jalapeño in a mixing bowl.
- Add the lime juice and salt.
- Toss gently and serve.
Notes
Remove the jalapeño seeds for a milder salsa; refrigerate leftovers in a covered container for up to 2 days.
