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Homemade Mexican Salsas

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Transform any meal with these five vibrant homemade Mexican salsas that enhance everything from tacos to grilled meats.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Appetizer, Condiment
Cuisine: Mexican
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Guacamole Cremoso
  • 2 pieces Avocados Use ripe avocados for the best texture.
  • 1 piece Tomato Finely chopped.
  • 2 cloves Garlic
  • 1 piece Onion Finely chopped.
  • 2 tablespoons Lime juice Freshly squeezed.
  • 1 teaspoon Salt Adjust to taste.
Salsa Roja de Molcajete
  • 3 pieces Roasted tomatoes
  • 2 pieces Serrano or árbol chiles Adjust spice level to taste.
  • 2 cloves Garlic
  • 1/4 cup Chopped cilantro
Salsa Verde Asada
  • 4 pieces Tomatillos Roast until golden.
  • 2 pieces Chiles
  • 1 piece Onion Whole, roasted.
  • 2 cloves Garlic Whole, roasted.
Salsa Tatemada de Chile de Árbol
  • 10 pieces Dried árbol chiles Char before blending.
  • 2 pieces Tomatoes Char until golden.
  • 2 cloves Garlic
  • 1 teaspoon Salt
  • 2 tablespoons Vegetable oil
Salsa Macha
  • 5 pieces Dried guajillo chiles Fry until fragrant.
  • 2 cloves Garlic Fry until fragrant.
  • 1/2 cup Vegetable oil
  • 1/4 cup Sesame or peanuts For blending.

Method
 

Guacamole Cremoso Preparation
  1. Mash the avocados in a bowl using a fork.
  2. Mix in the finely chopped tomato, garlic, onion, and squeeze in the lime juice.
  3. Season with salt to taste and blend until creamy yet chunky.
Salsa Roja de Molcajete Preparation
  1. In a molcajete (or blender), combine roasted tomatoes, chiles, garlic, and chopped cilantro.
  2. Grind or blend until you achieve your desired consistency; adjust spice level if necessary.
Salsa Verde Asada Preparation
  1. Roast tomatillos, chiles, onion, and whole garlic cloves in a pan until golden and softened.
  2. Blend the roasted ingredients until smooth.
Salsa Tatemada de Chile de Árbol Preparation
  1. Char dried árbol chiles along with tomatoes in a hot skillet until golden.
  2. Blend these with garlic, salt, and a splash of vegetable oil until smooth.
Salsa Macha Preparation
  1. Heat vegetable oil in a pan and fry the dried guajillo chiles and garlic until fragrant.
  2. Remove from heat and blend with either sesame seeds or peanuts.
  3. Return to the hot oil and adjust seasoning.

Nutrition

Serving: 2gCalories: 50kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 0.5gSodium: 100mgFiber: 1gSugar: 1g

Notes

Store salsas in airtight containers in the fridge for about a week; flavors develop over time. Some salsas can be frozen.
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