Salsa sauce is prepared from finely chopped or mixed vegetables or fruit with spices. In Mexico, salsa is always on the table. This sauce is perfect as an addition to tortillas, burritos, pizza, pasta, burgers or meat dishes. It can be used as a dip for snacks, it tastes great with corn nachos. How to make salsa?

Salsa sauce – types

Due to the content of various ingredients, the following types of salsa sauce are distinguished:

  1. red – salsa roja – it is made from peppers, onions and cooked tomatoes with the addition of garlic and coriander.
  2. green – salsa verde – the fruit of the Peruvian smile is used for its preparation, it is a type of small cherry tomatoes called Peruvian berry, Mexican cherry, topo-tono. These are small fruits with a delicate almost paper coating in the shape of a teardrop cone.
  3. wild boar – salsa brava – tabasco sauce and mayonnaise play a major role here, most often it is served with a dish called patatas bravas – i.e. fried potatoes.
  4. raw – salsa cruda – it’s raw tomatoes, peppers, onions and other vegetables.
  5. Catalan – salsa romesco – is prepared from dried sweet nyora peppers, hazelnuts, tomatoes and garlic.
making salsa

How to prepare salsa


  • 3 large tomatoes
  • onion
  • medium red pepper
  • half green peppers
  • 3 garlic cloves
  • favorite hot pepper (dried or fresh chili peppers) – any amount
  • a tablespoon of balsamic vinegar
  • half a teaspoon of sugar, salt and cumin
  • ground black pepper to taste
  • optionally fresh coriander


Cut the onions into cubes and glass in a pot in olive oil. Then add the peeled tomatoes, peppers and garlic, cut into small cubes. Simmer stew everything for at least 20 minutes, making sure it does not burn. We add spices, vinegar and coriander leaves and simmer covered, simmering for another 15 minutes.

Salsa Verde


  • approx. 200 g. shelled and washed tomatoes tomatillos (if you use the can, do not husk or rinse)
  • 1 fresh jalapeno pepper (if you want a mild salsa, you can skip this ingredient)
  • 1/2 chopped white onion
  • a large handful of fresh coriander
  • half lime juice
  • half a flat teaspoon of salt


We start preparing green salsa by warming the pan properly. We use a reliable cast iron skillet for this, but you can safely use the most ordinary one. The idea is to make tomatillos and some other ingredients burn. Tomatillos peel from the shell, wash and cut into quarters. We put in a hot pan. We also put jalapeno pepper and onion cut into large pieces in the pan. Keep in the pan until clear black burns are visible. From time to time, we turn the tomatoes to burn from several sides. Put the so-fried tomatillos together with peppers and onions in a blender. We add a handful of fresh coriander, squeeze the juice from half a lime, add salt, close the blender and blend until a uniform consistency. They do not have to be blended for a long time, they can be light lumps. The prepared salsa can be stored in a sealed container for one week in the fridge



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