Escape To Mexico Through These Salsa Recipes

If you’re constantly daydreaming about escaping to the beach, you’re not alone. While there’s no timeline on when we can travel again, we can however fill the void with foods inspired by our fave destinations. One spot we can’t wait to visit again is Mexico and we don’t know about you, but anytime chips and salsa are on the table, we can’t help but dig in. If you’re looking to take your love of salsa to the next level, you’ll want to read on for how to make authentic Mexican salsas at home. This recipe, courtesy of Quesada, is one for the books. Each one is simple to put together and they pair perfectly with any type of tortilla chips as well as anything you put it on, from burritos, tacos, nachos — you name it!

See also: A Look Inside Mexico’s Swanky Desire Swingers Hotels

Here’s how to make Quesada’s authentic Mexican salsa recipes!

Chipotle Tomato Salsa

Yields: 2-3 cups

Chipotle Tomato Salsa has a mild heat level and is enjoyed by everyone! This simple recipe can be made spicier by adding more chipotle peppers if you want more heat.

Ingredients:

• 5 medium tomatoes
• 1½  tbsp canned chipotles in adobo sauce
• 2 tbsp diced cooking onion
• 1 tsp salt

Method:

1. Preheat oven to 450°F.
2. Place tomatoes on a parchment paper-lined rimmed baking sheet and score an “x” into the tops of the tomatoes. Place in oven and roast for approximately 30 minutes, or until the tops are charred and tomatoes are soft. 
3. Remove from oven and cool.
4. Place tomatoes and their juices into a blender. Add remaining ingredients and pulse until you have reached your desired consistency. Taste and adjust seasoning, if necessary.

Salsa Verde

Yields: 4 cups

This medium salsa recipe has a bright, slightly acidic note from the tomatillos. It’s the perfect salsa to balance out rich ingredients like shredded meats and cheese. 

Ingredients:

• 1 lb fresh tomatillos
• 1 ½ cups water
• ⅓ cup diced jalapenos
• ⅓ cup diced onion
• ⅓ cup chopped cilantro
• 1 ½ tsp salt

Method:

1. Wash tomatillos, remove the outer husk, then rinse again. 
2. Quarter tomatillos and place in a medium pot with water. Cover, bring to a gentle boil, then reduce heat and simmer covered, for 10 minutes, or until soft. 
3. Cool in the pot. Once completely cooled, pour tomatillos and liquid into a blender, then add the remaining ingredients. Blend until smooth.
4. Taste and adjust seasoning, if necessary.

Salsa Roja

Yields: 3 cups

Salsa Roja is a fiery-hot, bold salsa that not everyone can handle! If you love really spicy food, this is the one for you! 

Ingredients:

• 5 medium tomatoes
• ¼ cup roasted and ground De Arbol chile peppers
• 1 ½ tbsp minced garlic
• 1 tbsp dried oregano 
• ¼ cup diced cooking onion
• 2 tsp salt

Method:

1. Preheat oven to 450°F.
2. Place tomatoes on a parchment paper-lined rimmed baking sheet and score an “x” into the tops of the tomatoes. Place in oven and roast for approximately 30 minutes, or until tops are charred and tomatoes are soft. 
3. Place tomatoes and their juices, along with the remaining ingredients, in a medium pot. Bring to boil, reduce heat and simmer, covered, for 10 minutes to allow the flavours to meld. 
4. Cool completely and serve. 

Featured Image & Recipes: Quesada