4 Mexican Salsas
Melissa Veytia
If you are a fan of spicy food, then you must try these 4 Mexican salsas! Learn how to prepare a chunky salsa ranchera, a classic green salsa, a tomato-based red salsa, and a creamy peanut salsa, all of which make amazing toppings for your favorite Mexican dishes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 kilos tomato, for the salsa ranchera
  • 2 serrano chiles, for the salsa ranchera
  • 1/2 white onions, for the salsa ranchera
  • 2 cloves garlic, for the salsa ranchera
  • 5 tomatillos, cut into quarters, for the salsa ranchera
  • 1/4 onions, for the green salsa
  • 1 clove garlic, for the green salsa
  • 3 serrano chiles, seeded, for the green salsa
  • 3 sprigs fresh cilantro, for the green salsa
  • 1 avocado, cut into chunks, for the green salsa
  • 1 liter water, for the red salsa
  • 1/2 kilos tomato, for the red salsa
  • 2 serrano chiles, for the red salsa
  • 1/4 onions, for the red salsa
  • 2 cloves garlic, for the red salsa
  • 2 tablespoons vegetable oil, for the red salsa
  • 1/2 cups chicken broth, for the red salsa
  • 5 tablespoons vegetable oil, for the peanut sauce
  • 1/4 onions, for the peanut sauce
  • 5 árbol chiles, for the peanut sauce
  • 1 clove garlic, for the peanut sauce
  • 200 grams peanuts, for the peanut sauce
  • 1 tomato, for the peanut sauce
  • 1/4 cups chicken broth, for the peanut sauce
  • salt
Preparation
25 mins
10 mins
Low
  • For the salsa ranchera: On a griddle, roast tomatoes, chiles, onion, and garlic until charred.
  • Place roasted vegetables in a MexGrocer.com black stone molcajete and crush to a chunky sauce. Season with salt and serve.
  • For the green salsa: Place all ingredients in a MexGrocer.com black stone molcajete and crush to a chunky sauce. Season and serve.
  • For the red salsa: In a pot over medium heat, bring water to a boil and cook tomatoes, chiles, onion, and garlic for 10 minutes. Cool slightly and crush in a MexGrocer.com black stone molcajete.
  • For the peanut salsa: In a skillet over medium heat with a bit of oil, fry onion, chiles, garlic, peanuts, and tomato until brown.
  • Transfer all ingredients to a MexGrocer.com black stone molcajete and crush to a sauce adding chicken broth little by little. Season with salt and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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