How to Make Authentic Mexican Salsa Recipes 

Learn how to make authentic Mexican salsa recipes from various fruits and vegetables which are so plentiful in Mexico. The most famous of the Mexican salsas are the ones made with tomatoes. These are the ones which are served in most Mexican restaurants here in the United States with those delicious chips.

How to Make Authentic Mexican Salsa RecipesHow to Make Authentic Mexican Salsa Recipes like this Fresh Tomato Salsa

Traditional Mexican food is often spicy and always very flavorful. This is why it is so popular around the world. Cooks love learning how to make authentic Mexican salsa recipes because they are seasoned so well no matter what type you make. They are all very flavorful and delicious and are made to accompany a wide variety of dishes. 

I first learned how to make authentic Mexican salsa recipes with fresh tomatoes. I have to tell you I believe those are still my favorites. I love the freshness of the raw vegetables blended with the fresh herbs and spices; in Mexico it would be called pico de gallo. This is especially good with warm homemade tortilla chips.

Many people prefer the cooked tomato sauce over the raw. This is called salsa roja and is cooked tomatoes with chili peppers, onion, garlic and cilantro. If you grow a garden, this can be made with your tomatoes and canned so it can be enjoyed all through the year.

Other authentic Mexican salsa recipes include salsa verde, a green sauce made with tomatillos that are usually cooked. I am sure everyone who cooks are familiar with taco sauce or salsa tequera making the flavor of tacos so delicious. In recent years the spicy sauce made with smoked jalapeno peppers, chipotle salsa has become very popular; it also usually has in it tomatoes, garlic and spices. Almost all of the locally grown ingredients can be found in some type of salsa and all are very flavorful.


  • 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.


The Jicama is a sweet root resembling a turnip and is native to Mexico. This is used quite often in authentic Mexican salsa. The jacama 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.

Jicama is a sweet root resembling a turnip and is native in Mexico. It is quite popular in the Mexican cuisine being used in salads, vegetable dishes and salsas.


  • 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.


  • 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 RecipeCorn Salsa Recipe
  • 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.

› Mexican Salsa

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