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Mexican Salsa Trio Recipes

Updated on by Villa Cocina
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Mexican Salsa Trio Recipes

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Mexican Salsa Trio Recipes

Mexican Salsa Trio

5 from 6 votes
By Villa Cocina
Learn to make easy, authentic Mexican salsas—full of flavor and a perfect kick of heat, simple to prepare right at home.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

#1 Creamy Red Salsa (MILD) Makes: 1 1/2 cups

  • 6 chiles de arbol
  • 2 tbsp avocado oil
  • 1 lb roma tomatoes, remove stem area, roughly diced
  • 1/4 medium white onion (3 oz), roughy diced 
  • 2 garlic cloves, peeled 
  • To taste kosher salt, (1 tsp)
  • 1/4 cup avocado oil, add in stream 

#2 Roasted salsa (SPICY) Makes: 1 1/2 cups

  • 2 guajillos chiles, devained
  • 10-12 chiles de arbol
  • 4 tomatillos (10oz), halved
  • 1 roma tomato (4oz), remove stem area, cut in half
  • 1/4 medium white onion (3oz), slice into 3 sections
  • 2 garlic cloves, unpeeled 
  • 1/2 tsp dried Mexican oregano
  • To taste kosher salt, (1 tsp)

# 3 Creamy Green Salsa (MILD) Makes: 2 cups

Cut all ingredients as uniform in size as possible

  • 3 jalapeños, de-seed and halved
  • 1 serrano, halved
  • 1 calabacita (10 oz), cut into medium pieces
  • 4 tomatillos (8 oz), quartered
  • 1/4 medium white onion (3 oz), roughly diced
  • 3 garlic cloves, peeled  
  • 1/2 cup avocado oil
  • 1/2 bunch fresh cilantro
  • To taste kosher salt, (1 1/2 tsp)

Instructions 

# 1 Creamy Red Salsa

  • Sauté the chiles de arbol in oil over medium-low heat until fragrant, about 30 seconds. Turn continuously, don’t let them burn. Remove from the pan and set aside until needed. 
  • On the same pan and oil sauté the onion and garlic until the onions have slightly softened. Stir in the tomatoes and let them cook until completely softened. 
  • Turn off the heat and transfer the ingredients into the blender including, the chiles de arbol. Add salt and process. 
  • When everything has broken down and looks smooth, add the 1/4 cup of oil slowly and in a thin stream while the blender is still working. This will make the salsa super creamy and smooth once done. Transfer into a serving bowl and enjoy!

#2 Roasted Salsa

  • Place a comal over low heat. Toast the guajillos and chiles de arbol until fragrant while turning continuously. Remove from the heat, rinse and drain. Set aside until needed. 
  • Turn the heat to medium high. On the same comal roast the tomatillos, tomato, onion, garlic cloves until charred on all sides, softened and completely cooked through. 
  • Once roasted transfer everything into a blender; as well as, the dried peppers, oregano, and salt. Blend until everything is broken down but you still have pieces of skin left behind. 
  • Transfer into a serving dish and ENJOY!

#3 Creamy Green Salsa

  • Place a pan over medium heat, add the oil and let it reach a safe pan frying temperature. 
  • Pan- fry the jalapeños, serrano, calabacita, tomatillos, onion and garlic until completely soft and cooked through. Don’t let them brown too much, lower the heat if needed. 
  • When done, turn off the heat and let everything cool down slightly. Transfer the ingredients and oil into a blender. Also add in the cilantro and salt. Process until super creamy and smooth. Transfer into a serving dish and ENJOY!

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Course: Sides
Cuisine: Mexican

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5 from 6 votes (6 ratings without comment)

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