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Although typical salsas contain standard familiar ingredients, home cooking is an art that you can do magic without fears of judgment (I hope you don't have picky people at home). Therefore, folks, use any combinations of ingredients to create your own salsas. Be adventurous. There's no limit to your creativity.
Standard ingredients: tomatoes, onions, bell peppers, jalapenos, cilantro, garlic, lime juice, and salt.
Alternatives: shallots, red onions, red/yellow bell peppers
Try these as tomato alternatives/additions: strawberries, berries, avocados, pineapples, green apples, jicamas, kiwi fruits, mangoes, peaches, etc.
Have fun! :-}
The following recipes (though they are more like pico de gallo, really) are only examples.
Authentic Mexican Salsas
Fresh Tomato Salsa
Jicama Salsa
Spicy Pineapple Salsa
Pico de Gallo
Corn Salsa
Delightful Creations
Sweet and Spicy Peach Salsa
Avocado Shrimp Salsa
Fruit Salsa with Baked Cinnamon Chips
Strawberry Salsa
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Assorted Salsas
Authentic Mexican Salsas
From http://www.painlesscooking.com/authentic-mexican-salsa-recipes.html
Fresh Tomato Salsa
A basic authentic Mexican salsa recipe
• 3 Large tomatoes, seeded and chopped small
• 1 Small green bell pepper, seeded and chopped small
• ½ Cup sliced green onions
• 3 Cloves fresh minced garlic
• 2 Tablespoons fresh chopped cilantro
• 1 Jalapeno chili pepper, seeded and chopped fine
• 3 Tablespoons lime juice
• ½ Teaspoon salt
Mix all ingredients in a glass bowl. Cover tightly and refrigerate for over 1 hour to blend flavors.
Jicama Salsa
The jicama is a sweet (tuberous crunchy) root resembling a turnip and is native to Mexico. This is used quite often in authentic Mexican salsa. The jicama is quite popular in the Mexican cuisine being used in salads, vegetable dishes, and salsas.
• 2 Tablespoons chopped fresh parsley
• 3 Tablespoons lime juice
• 2 Teaspoons sugar
• 1 Tablespoon vegetable oil
• ¼ Teaspoon crushed red pepper
• ¼ Teaspoon salt
• 2 Clove fresh minced garlic
• 1 ½ Cups peeled diced jicama
• ½ Cup diced cucumber
• 1 Small diced red bell pepper
• 3 Medium sliced green onions
• ½ Cup chopped nuts
Mix the parsley, lime juice, oil, sugar, red pepper, salt and garlic in a medium glass bowl. Add the jicama, cucumber, bell pepper, and onion. Toss to coat. Cover tightly and refrigerate for a couple of hours. Add nuts before serving.
Spicy Pineapple Salsa
• 1 Can (8 ounces) crushed pineapple drained
• ¼ Cup chopped fresh cilantro
• 3 Cloves minced garlic
• 2 Chopped green onions
• 1 Jalapeno pepper seeded and minced
• 2 Tablespoons fresh lime juice
• ½ Teaspoon salt
Combine and mix all ingredients; cover and chill for 2 hours before serving.
Pico de Gallo
• ½ Pound ripe plum tomatoes seeded and finely chopped
• 2 Tablespoons minced red onions
• 1 Clove minced garlic
• 1 Canned chipotle chile, seeded and minced
• 1 Tablespoon fresh lime juice
• 1 Tablespoon minced fresh cilantro
• Salt/pepper to taste
Combine all ingredients in medium bowl; let stand at room temperature for 30 minutes before serving.
Corn Salsa
• 2 Cans diced tomatoes drained
• 1 Can whole kernel corn drained
• 1 Chopped white onion
• 1 Chopped red bell pepper
• 1 Chopped green bell pepper
• 2 to 3 Minced jalapeno peppers
• 2 Tablespoons chopped cilantro
• ½ Tablespoon garlic powder
• 1 Tablespoon red wine vinegar
• 1 Tablespoon cumin powder
• 1 Tablespoon chili powder
• ½ Tablespoon paprika
Combine and mix all ingredients and let marinate in refrigerator for at least 24 hours before serving.
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Sweet and Spicy Peach Salsa
http://www.mylifeasamrs.com/2011/06/sweet-and-spicy-peach-salsa.html
Yield: 6-8 servings
Prep Time: 15-20 minutes
Ingredients:
6 peaches, peeled pitted and diced (about 1 1/2 cups)
1 medium sized red bell pepper, seeded and diced (about 1 cup)
1 cup loosely packed cilantro, chopped
1/4 cup finely diced red onion
1 jalapeno, seeded and finely diced
1 clove garlic, minced
1-2 limes, juiced (I used 1 1/2 since they were juicy)
1/2 teaspoon salt
Directions:
Mix all ingredients together and serve as a topping or dip.
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Avocado Shrimp Salsa
http://www.tasteofhome.com/recipes/avocado-shrimp-salsa
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 24 servings
Ingredients:
• 1 pound peeled and deveined cooked shrimp, chopped
• 2 medium tomatoes, seeded and chopped
• 2 medium ripe avocados, peeled and chopped
• 1 cup minced fresh cilantro
• 1 medium sweet red pepper, chopped
• 3/4 cup thinly sliced green onions
• 1/2 cup chopped seeded peeled cucumber
• 3 tablespoons lime juice
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Tortilla chips
Directions:
In a large bowl, combine the first 11 ingredients. Serve with tortilla chips. Yield: 6 cups.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Avocado Shrimp Salsa in Simple & Delicious July/August 2009, p. 48
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Fruit Salsa with Baked Cinnamon Chips
http://www.the-girl-who-ate-everything.com/2010/05/fruit-salsa-with-baked-cinnamon-chips.html
Ingredients:
• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 (16 oz) carton of strawberries, diced
• 2 tablespoons white sugar (more or less to taste)
• 1 tablespoon brown sugar (more or less to taste)
• 3 tablespoons fruit preserves, any flavor (the recipe developer used strawberry)
Baked Cinnamon Chips
• 10 (10 inch) flour tortillas
• melted butter or butter flavored cooking spray
Cinnamon sugar:
• 1 cup white sugar
• 2 Tablespoons cinnamon
Instructions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Making baked cinnamon chips
1. Preheat oven to 350 degrees.
2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.
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Strawberry Salsa
Recipe by Amy Johnson
At http://shewearsmanyhats.com/easy-strawberry-salsa-recipe/
A super easy salsa perfect for an appetizer, snack, or served as a dessert topping.
Ingredients:
• ½ ounce balsamic vinegar
• ½ ounce honey
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 pound strawberries (diced is about 2 cups)
• 1 tablespoon finely chopped fresh basil
• zest of 1 lemon (about 1 teaspoon)
Instructions:
1. Whisk together vinegar, honey, salt and pepper until combined well.
2. Mix vinegar/honey mixture with remaining ingredients until incorporated.
3. Refrigerate covered until ready to serve.
4. Serve with pita chips, corn chips, or as a dessert topping. (Cinnamon pita chips are wonderful with this salsa!)
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