Mexican salsas are infinite, but they all fall into two main categories: cooked and uncooked. And nothing is simpler than an uncooked salsa. The most familiar is pico de gallo—onions, tomatoes, jalapeños, all chopped about the same size— but that’s just the beginning.
Take any of the ingredient combinations below and place all items in a food processor. Pulse until blended but not absolutely smooth. Best if you let it stand an hour or so before serving. (chiringa.com)
Pico de Gallo
1
1/2 cups tomatoes, diced, seeded
1/
4 cup red onion, diced
1
jalapeño, diced, stemmed, seeded
1
Tbsp. garlic, minced
Juice of 2 limes
2
Tbsp. fresh cilantro
Salt and pepper
Diana Kennedy’s Hot Salsa Mexicana
1
poblano chile, stemmed, seeded, finely diced
1
red jalapeño chile, stemmed, seeded, finely diced
2
yellow chiles, stemmed, seeded, finely diced
1
or 2 serrano chiles, stemmed, seeded, finely diced
3
Tbsp. white onion, finely chopped
1
ripe medium tomato, finely diced
3
Tbsp. fresh lime juice
1/
2 tsp. crumbled dried oregano
Salt
Mango Salsa
1
ripe large mango, peeled, pitted, diced
1/
2 medium red onion, finely chopped
1
jalapeño chile, stemmed seeded, finely diced
1
small cucumber, peeled, diced
3
Tbsp. fresh cilantro leaves, chopped
3
Tbsp. fresh lime juice
S
alt and pepper
Fresh Green Salsa
1/
2 pound tomatillos, husked, rinsed, quartered
1/
2 bunch fresh cilantro, rinsed, stemmed
Juice of 2 limes
4 cloves of garlic
1/
2 small white onion, chopped
1
jalapeño pepper, stemmed, seeded, chopped
1 avocado, sliced
1/2 tsp. cumin
1 tsp. salt
1/
2 tsp. black pepper
-Mary Brown Malouf
