50 Salsa and Guacamole Recipes

1. Fresh salsa. Soak 1/2 cup chopped white onion in cold water for 15 minutes; drain. Stir in the onion, 3 diced tomatoes, 1 diced seeded jalapeño, 1 minced garlic clove, and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

2. Grilled Pineapple Salsa. Grill 1 sliced ​​pineapple until charred; chop. Make salsa (No. 1) using only 2 tomatoes; add grilled pineapple and 1 teaspoon grated ginger.

3. Spicy cucumber salsa. Follow recipe #1, using 2 jalapeños. Add 1 cup diced cucumber.

4. Salsa with hearts of palm. Follow recipe #1, adding 1 can diced hearts of palm, 1 diced avocado, and 1/4 cup coconut water.

5. With cilantro. Combine 1/4 cup each chopped green onion and tomato, 1/2 cup chopped cilantro, 1 seeded jalapeno pepper, 1 seeded serrano pepper, 2 tablespoons each lime juice and white vinegar, and 1/4 cup water. Add a pinch of sugar and salt. Let sit for 1 hour.

6. With plantains. Toss 2 diced sweet plantains with olive oil and salt. Bake at 200°C (400°F) until soft, 15 minutes; let cool. Follow recipe #5; add plantains and 1 teaspoon olive oil.

7. With cherry tomatoes. Toss together about 10 ounces quartered cherry tomatoes, 1 seeded and sliced ​​jalapeño, 1/4 cup chopped red onion, 2 tablespoons each chopped cilantro and parsley, the juice of 1 lime, and salt to taste.

8. Creamy cucumber salsa. Toss together 2 cups diced, seeded cucumbers, 1/4 cup each chopped cilantro and green onion, 1 diced, seeded serrano chile, 1/2 teaspoon each ancho chili powder and cumin, 1/4 cup sour cream, lime juice, and salt to taste.

9. With lobster. Follow recipe #8, adding 1 1/2 cups diced cooked lobster meat.

10. With black beans. Toss 1 can black beans (drained and rinsed), 1 cup diced tomatoes, 2 diced seeded jalapeños, 1/4 cup each chopped cilantro and green onion, 1 minced garlic clove, and 1 chopped chipotle chile in adobo sauce plus 2 tablespoons of the sauce. Add lime juice and salt to taste.

11. With beans and corn. Toast 1 cup corn and 1/4 teaspoon cumin in olive oil. Toss with 1 can of drained and rinsed pinto beans, 2 diced seeded jalapeños, 1/4 cup each chopped cilantro and green onion. Add lime juice and salt to taste.

12. With mango and habanero. Toss together 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 cup chopped cilantro, and the juice of 1-2 limes. Season with salt.

13. "Bloody Mary". Combine 1 pound chopped tomatoes, 1 cup diced celery (with leaves), 1 seeded and minced jalapeño, 2 tablespoons horseradish, 3 chopped green onions, juice of 1 lime, 1 ounce vodka, a few drops hot sauce, and Worcestershire sauce.

14. With radish. Toss together 1 cup each diced cucumber and radish, 1/4 cup diced red onion, 1 diced seeded jalapeño, 1/4 cup chopped cilantro, juice of 1 lime, honey, and salt to taste.

15. Fruit salsa. Stir together 3/4 cup each diced strawberries, cantaloupe, and grapes, the juice of 1/2 lime and 1/2 orange, 1 teaspoon honey, and 2 tablespoons each chopped mint and basil.

16. Watermelon salsa. Soak 1/4 cup diced red onion in cold water for 15 minutes; drain. Add 1 cup each diced watermelon and jicama, 2 diced seeded jalapeños, 1/4 cup coconut water, chopped cilantro, and mint, and toss to combine. Add lime juice and salt to taste.

17. With cherry and chipotle pepper. Simmer 1 pound pitted cherries, 1/2 cup diced red onion, 1 chopped chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce, 2 tablespoons apple cider vinegar, 1/2 cup water, and salt and cumin to taste until the cherries are tender, about 8 minutes. Process in a food processor; add 2 tablespoons chopped cilantro.

18. With pumpkin seeds. Toast 1/2 cup pumpkin seeds in a skillet. Puree in a food processor with 2 cups cilantro, 1/2 cup chopped tomatoes, 1/4 cup grated Cotija cheese, 1 clove garlic, 1 seeded, sliced ​​jalapeño, and the zest and juice of 1 lime; whisk in 1/2 cup olive oil.

19. With zucchini. Toast 1 cup pumpkin seeds in a skillet. Grill 2 sliced ​​zucchini until charred; chop. Add seeds, 1/4 cup each chopped cilantro and mint, 1 diced Fresno chile, lime juice, and salt to taste.

20. Salsa Verde. Toss 1 pound peeled Mexican tomatoes, 1 jalapeño, and 2 unpeeled garlic cloves with olive oil and salt. Grill until charred; cool. Peel the garlic and puree with the tomatoes, jalapeño, 2 green onions, and 1/2 cup cilantro. Add lime juice and salt to taste.

21. With baked tomatoes. Make salsa verde (No. 20) using regular tomatoes and 4 cloves garlic.

22. With olives and poblano. Toss 1 poblano chile with olive oil and cumin; grill until charred. Remove seeds, chop, and add 1/2 cup each chopped green olives and tomatoes, 1/4 cup chopped cilantro, 1 grated garlic clove, lemon juice, and salt to taste.

23. With pumpkin and corn. Toss 1 cup each diced zucchini, yellow squash, and butternut squash with 1 can hominy corn (drained and rinsed), 1 bunch sliced ​​green onion, 2 tablespoons olive oil, 5 dried arbol chiles, 1 teaspoon cumin, and 1 minced garlic clove; roast at 450°F (230°C) for 15 minutes. Toss with 1/4 cup chopped cilantro, lime juice, and salt to taste.

24. Warm Hominy Salsa. In a blender, puree 12 ounces (340 g) peeled Mexican tomatoes, 1 clove garlic, 1 jalapeño, 1/2 cup each diced white onion and chicken broth. Heat 1 tablespoon olive oil in a saucepan; add the puree and sauté for 3 minutes. Add 1/2 cup each canned hominy corn and chopped cilantro; simmer until thickened, 10 minutes.

25. With papaya. Cook 1 pound (450 grams) of peeled Mexican tomatoes in a dry skillet over high heat until lightly charred; chop. Toss with 1 cup (1/4 cup) of diced papaya, chopped red onion, and chopped cilantro. Add lime juice, salt, sugar, and hot sauce to taste.

26. With avocado and Mexican tomatoes. Cook 1 pound (450 grams) quartered, peeled Mexican tomatoes, 1/2 a chopped white onion, 3 cloves garlic, and 1 serrano chili in boiling water for 8 minutes. Drain and puree with 1 avocado, 1/2 cup cilantro, a pinch of sugar, and 1/4 cup water. Add lime juice and salt to taste.

27. Warm chorizo ​​salsa. Pour boiling water over 5 dried New Mexico chiles (remove stems) for 10 minutes; reserve 1/2 cup liquid and drain. Meanwhile, grill 1/2 white onion, 1/2 large tomato, and 1 unpeeled garlic clove until charred. Peel the garlic; puree with the onion, tomato, chiles, and reserved liquid. Heat the salsa in a skillet and add 1/2 cup crumbled cooked chorizo.

28. With baked mushrooms. Toss together 8 ounces each cremini and shiitake mushrooms (stems removed), 1/2 teaspoon salt, and ancho chili powder. Bake at 350°F (190°C) until golden brown, about 25 minutes; cool and chop. Add 3/4 cup each chopped tomatoes and red onion, 1/2 cup chopped cilantro, and lime juice to taste; toss to combine.

29. With corn and Cajun spices. Toss 1 head corn, 1 red and 1 orange bell pepper with olive oil and 1 tbsp. Cajun spicesGrill until charred. Remove the seeds from the cabbage; seed and chop the peppers. Toss with 1/4 cup each of chopped celery, green onions, and parsley. Add hot sauce, lemon juice, and salt to taste.

30. With corn and poblano. Grill 2 heads of corn and 2 poblano chiles until charred. Trim the corn kernels; seed and slice the chiles. Toss with 1 diced tomato, sliced ​​white onion, cilantro, and 1/2 cup each grated Cotija cheese. Add lime juice and salt to taste.

31. Lumpy Guacamole. Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomatoes and chopped cilantro, and 1 diced seeded jalapeño. Add lime juice and salt to taste.

32. Guacamole with green onions. Slice 1 yellow bell pepper into wide strips. Brush the pepper and 1 bunch of green onions with olive oil, season with salt, and grill until charred; chop. Make guacamole (No. 31), omitting the white onion; add the grilled vegetables.

33. Spicy Guacamole. Follow recipe #31, but leave the jalapeño seeds in; add 1 sliced ​​serrano pepper, 1/2 sliced ​​habanero pepper, 1/4 cup sliced ​​pickled jalapeños, plus a splash of the marinade.

34. Guacamole with chipotle. Follow recipe #31; add 1 crushed chipotle chile in adobo sauce.

35. With jicama. Follow recipe #31, adding 1/2 cup each diced jicama and pineapple.

36. With cracklings. Follow recipe #31, adding 1 cup broken fried pork rinds.

37. With corn and bacon. Grill 2 heads of corn until charred; trim off the kernels. Make Guacamole (No. 31) without the jalapeños; add the corn, 6 slices crumbled cooked bacon, and 1/3 cup chopped pickled jalapeños.

38. With crab and mango. Follow recipe #31, adding 1/2 cup diced mango and 4 oz crab meat.

39. Garlic Guacamole. Trim the top of 1 head of garlic; brush the garlic with olive oil, wrap in foil, and bake at 375°F (190°C) until soft, about 35 minutes. Cool and squeeze the garlic out of its skin. Make guacamole (No. 31) by mashing the roasted garlic and 1 chopped fresh garlic clove into the mixture.

40. With shrimp. Sauté 110g peeled shrimp in olive oil with salt and cumin to taste for 3-4 minutes; chop. Make guacamole (No. 31) by adding the shrimp, grated zest, and sliced ​​segments of 1 orange.

41. Guacamole Margarita. Follow recipe #31, substituting sliced ​​green onions for the white onion; add the zest and juice of 1 lime, the juice of 1/2 an orange, and 3 tablespoons tequila. Serve in a bowl with salt on the rim, topped with lime wedges.

42. Guacamole with papaya. Follow recipe #31, omitting the tomatoes and adding only 1/4 cup cilantro; add 1/4 cup chopped mint, 1/2 cup each diced cucumber and papaya.

43. With wasabi. Follow recipe #31, mashing 2 teaspoons wasabi paste into the avocado, omitting the tomatoes and jalapeño; stir in 1/2 cup julienned radish.

44. Low-calorie guacamole. Puree defrosted peas from a 9-ounce package with 1/2 cup each cilantro, mint, and 1/2 teaspoon cumin. Combine with 2 chopped tomatoes, 1 diced seeded jalapeño, lime juice, and salt to taste.

45. With grapes. Follow recipe #31, adding 1/2 cup chopped grapes.

46. ​​Creamy guacamole. Puree 3 sliced ​​avocados, the juice of 2 limes, 1/4 cup each Mexican sour cream and water, 1/2 cup cilantro, and 1 diced, seeded jalapeño. Add salt to taste.

47. Guacamole in a mortar. In a mortar and pestle (molcajete), mash 1/4 cup chopped white onion, 1/2 cup cilantro, 2 diced seeded serrano peppers, and the juice of 1 lime until a paste forms. Add 3 sliced ​​avocados; mash. Stir in 1/2 cup diced plum tomatoes, lime juice, and salt to taste.

48. Guacamole with salsa verde. Mash 3 diced avocados with 1/2 cup salsa verde (No. 20). Stir in 1/2 cup diced tomato and 1/2 cup chopped cilantro.

49. With chickpeas. Puree 1 can of chickpeas (drained and rinsed), 2 sliced ​​avocados, 2 tablespoons each olive oil, tahini (sesame paste), lemon juice and water, 2 cloves garlic and 1 teaspoon salt.

50. Layered guacamole. In a bowl, combine 1 diced avocado, the juice of 1 lime, and salt to taste. In another bowl, combine 1 diced tomato, 1/4 cup diced red onion, 1 minced seeded jalapeño, and salt to taste. Layer the two mixtures in alternating layers in martini glasses. Top with cilantro, lime wedges, and tortilla chips.




Votes: 3