When it comes to authentic Mexican cuisine, there’s no denying that the secret is in the sauce. A taco de canasta is unconceivable without the traditional avocado tomatillo salsa, or a delicious cactus salad without a fresh side of pico de gallo. Below are some of our favorite salsa recipes, so that you can spice up your Taco Tuesday spread with some top-rated sauces that are loaded with authentic Mexican flavor. Buen provecho!
Salsa Roja
Ingredients:
- 5 Roma tomatoes
- 3 serrano peppers
- 2 garlic cloves
- ¼ white onion
- Fresh cilantro leaves
- Dried oregano and salt to taste
Directions:
- Place the tomatoes, peppers, garlic, and onion in a saucepan. Add water until they are completely covered.
- Place the saucepan on the stove and bring it to a boil. Once the water starts to boil, reduce the heat and let it simmer uncovered until the tomatoes are cooked. You will know they are cooked once the skin starts to peel off.
- Remove from the heat, drain the liquid, and place all of the ingredients in a blender. Blend until smooth. Season with salt and oregano and garnish with some fresh chopped cilantro.
Avocado Tomatillo Salsa
Ingredients:
- 8 fresh tomatillos
- ½ onion
- 2 serrano peppers
- 1 bunch of cilantro
- 1 garlic clove
- 2 avocados
- Juice of one lemon
- Salt to taste
- Water
Directions:
- Cut the tomatillos and the onion into large chunks. Chop the garlic and serrano peppers.
- In a blender, blend the tomatillos, onion, avocado, garlic, serrano peppers, lemon juice, and a handful of fresh cilantro, adding water until your salsa reaches the desired consistency. Season with salt to taste.
Pico de Gallo (Salsa Fresca)
Ingredients:
- 3 large tomatoes
- ½ white onion
- 3 serrano peppers
- 1 tsp. of olive oil
- 5 sprigs of fresh cilantro
- 3 tbsps. of white vinegar
- Salt to taste
Directions:
- Chop all of the ingredients before mixing them in a bowl.
- Season with salt.
- Let it sit for at least 30 minutes in the fridge before you dig in and enjoy!