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Five Essential Salsas

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A collection of five flavorful salsas that transform any meal into a celebration. These include Guacamole Cremoso, Salsa Roja de Molcajete, Salsa Verde Asada, Salsa Tatemada de Chile de Árbol, and Salsa Macha, providing a variety of textures and tastes to accompany various dishes.
Print it Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 5 salsas
Course: Appetizer, Condiment
Cuisine: Mexican
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For Guacamole Cremoso
  • 2 pieces Aguacates (ripe)
  • 1 small jitomate (tomato) finely diced
  • 1 small cebolla (onion) finely diced
  • 1 clove ajo (garlic) minced
  • 1 tablespoon Jugo de limón (lime juice)
  • to taste Sal (salt)
For Salsa Roja de Molcajete
  • 2-4 pieces jitomates (roasted tomatoes)
  • 2 pieces chiles serranos or chiles de árbol for more heat
  • 1 clove ajo (garlic)
  • 1/2 bunch Cilantro chopped
  • to taste Sal (salt)
For Salsa Verde Asada
  • 3 pieces tomates verdes (tomatillos)
  • 2 pieces chiles (jalapeño or serrano)
  • 1 quarter cebolla (onion) quartered
  • 1 clove ajo (garlic)
  • to taste Sal (salt)
  • 1 tablespoon Jugo de limón (lime juice) add to taste
For Salsa Tatemada de Chile de Árbol
  • 4-6 pieces chiles de árbol secos
  • 2 pieces jitomates small tomatoes
  • 1 clove ajo (garlic)
  • to taste Sal (salt)
  • 1-2 tablespoons Aceite vegetal (vegetable oil) for blending
For Salsa Macha
  • 1 cup aceite vegetal (vegetable oil)
  • 2-4 pieces chiles guajillo or a mix of guajillo and árbol
  • 2 cloves garlic peeled
  • 1/4 cup ajonjolí (toasted sesame seeds) or maní (peanuts) for blending
  • to taste Sal (salt)

Method
 

Preparation of Guacamole Cremoso
  1. Halve and pit the aguacates. Scoop the flesh into a bowl and mash with a fork until creamy but still slightly chunky.
  2. Finely dice the jitomate and cebolla. Mince the ajo.
  3. Stir tomato, onion, and garlic into the avocado. Add lime juice and salt to taste.
Preparation of Salsa Roja de Molcajete
  1. Roast jitomates until the skin is blistered and soft.
  2. In a molcajete or blender, add the roasted tomatoes, chiles serranos, ajo, and chopped cilantro.
  3. Grind or pulse until you get a thick, slightly chunky salsa. Season with salt.
Preparation of Salsa Verde Asada
  1. Roast tomatillos, additional chiles, cebolla, and ajo on a hot griddle until browned.
  2. Transfer to a blender and pulse until smooth. Add salt and lime juice.
Preparation of Salsa Tatemada de Chile de Árbol
  1. Lightly toast the chiles de árbol in a skillet until fragrant.
  2. Toast the jitomates until blistered.
  3. Blend the toasted chiles and tomatoes with garlic, a pinch of salt, and vegetable oil.
Preparation of Salsa Macha
  1. Warm oil in a saucepan over medium heat. Add dried chiles and garlic, frying gently.
  2. Remove from heat, let cool slightly, then blend with toasted seeds or peanuts.
  3. Return to the pan to infuse if desired and season with salt.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 5gProtein: 2gFat: 11gSaturated Fat: 2gSodium: 150mgFiber: 3gSugar: 1g

Notes

Store fresh salsas in airtight containers in the fridge for 3-4 days. Oil-preserved salsa can keep for 2-3 weeks. Freeze Salsa Verde and Roja for up to 3 months.
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