Cooking Mexican food requires that you have some Mexican salsa recipes. There is just no getting around that. Salsa compliments Mexican food beautifully.
Nowadays people are putting salsa on everything.
How about shrimp salsa? This has a nice roasted flavor with corn and avocado. Don't miss it.
Did you know that salsa is the best selling condiment in North America beating out ketchup?
I believe that the reason salsa is so popular is because it is such a healthy, easy, and flavorful way to compliment many Mexican dishes and other foods.
Let's start with the healthy part. Salsa is made with fresh ingredients, mainly fruits and vegetables like tomatoes, bell peppers, pineapple, onion, garlic, peppers and any other vegetable you like.
It's low in calories and high in fiber. You also get quite an antioxidant punch of vitamins, minerals and phytochemicals.
If you haven't' heard of phytochemicals you might be interested in knowing that these compounds, found in fruits and vegetables, help to prevent cancer, diabetes, cardiovascular disease, and hypertension(1). So if you are interested in preventing damage to your cells, preventing cancer cell replication, or decreasing cholesterol levels, keep reading.
Did you know that more than 900 phytochemicals in fruits and vegetables have been discovered with more being identified everyday?
It has been estimated that one serving of vegetables contains more than 100 different phytochemicals.(2)
The National Cancer Institute has sponsored "5 A Day For Better Health"as a prevention strategy and toencourage people to get more fruits and vegetables in their diet.
Making salsa is an easy, tasty way to help you accomplish this goal.
Mexican salsa recipes are easy to make. First let's start with the ingredients.
Ideally they should be fresh, right out of your garden if you have one. You just can't beat home grown tomatoes. Their flavor is outstanding and will produce the best tasting salsa anywhere.
If you don't have a garden, visit your local farmers market. Here you will get the freshest vegetables with the most vitamins.
Once you have all of your ingredients, making salsa is just a matter of chopping everything up and eating it!
Here are some examples of ways to use our Mexican salsa recipes:
... and more. Just use your imagination.
The beautiful thing about a salsa recipe is that you can get as creative as you want. There is no absolute right way to make salsa.
There are probably as many different ways to make salsa as there are cooks in the world, or almost :)
Saute the finely chopped onion in the 1 Tbs. olive oil for 20 minutes until golden brown. You canomit this step if you like your onions raw. I happen to like mine cooked and sweetened some by the cooking process.
When you are done cooking the onions add the finely chopped garlic to the onion and saute for one minute more. Remove onion/garlic mixture to a bowl.
Slice and chop tomatoes into 1/2 inch size chunks. Ideally you want all of your ingredients about the same size.
Cook the carrots in boiling water for 2 minutes. You want the carrots to have a crunch so don't overcook them. Rinse under cold water to stop the cooking process and cool them off. Chop the carrots into 1/4 inch chunks.
Cut off the stem and slice the jalapeno length wise and then chop very fine.
The oils from the pepper can burn. So either wear gloves or be sure to wash your handsthoroughly after handling. Remember not to rub your eyes or face as it can be quite painful. It's a mistake you won't make twice.:)
Add all the ingredients to a bowl and stir.
Remember, you can get as creative as you like with our basic mexican salsa recipes and add all kinds of different vegetables and fruits.
Here are some ingredients you can add to salsa:
It's a good idea to try and chop everything about the same size when making salsa and to chill itfor an hour or two before serving.
Fruit salsa doesn't hold up as well as an all-vegetable salsa and should be eaten in one day.
Grilling some of the ingredients, such as the tomatoes, onions and peppers, can add a wonderfully different flavor to the taste of your Mexican salsa recipes. So don't hesitate to try this. Experiment and have fun!
Check back again as I will be adding more Mexican salsa recipes.
How is hot sauce different than salsa you ask? Salsas are typically chunky and made with fresh vegetables and herbs. Hot sauce is usually smooth like Tabasco, hotter as in spicy and usually contains vinegar. At least that's how I see it.
Try making hot sauce with Chipotle peppers. We think you'll love the flavor.
1. Bloch, A. et al. 1995. Position of the American Dietetic Association: Phytochemicals and functional foods. JADA.95: 493-496.
2.Polk, Melanie. 1996. Feast on Phytochemicals. AICR newsletter. Issue 51.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California