Whether you’re grilling a salmon fillet or cooking up some scrambled eggs, add extra spice to your everyday meals with these five tantalizing salsas and a mind-blowing guacamole mix. Since you probably already have these ingredients sitting in your fridge, making these salsas and guacamole are a cinch.
The key to successful salsa and guacamole making is using fresh ingredients. With summer in full swing, venture off to the nearest farmers market to discover fresh ingredients.
Any one of these mouth-watering, homemade salsas will complement grilled meats and barbecue dishes, adding robust and unique flavors to every meal.
Pico de Gallo
This salsa is a classic for a reason: it’s simple, fresh and gets better with age. The jalapeño can be used to adjust the spiciness. Remove all ribs and seeds for a mild spice or remove half the ribs and seeds for a medium amount of spice. If you can handle the heat, use the entire pepper! If you happen to have leftovers, pico de gallo is delicious spooned over scrambled eggs, grilled meats and tacos.
- ½ medium white onion, diced
- 2 cups diced tomatoes, preferably plum
- ¼ cup chopped fresh cilantro
- 1 tablespoon minced jalapeño
Combine the tomatoes, cilantro, and jalapeño together in a medium bowl and season with salt. Cover and let marinate in the fridge for at least an hour.
Tip: To reduce the sulfur smell and flavor of the white onion, fill a bowl with cold water and two ice cubes. Add the onion, stir, and drain well.
Add some zest to your grilled chicken salad with this salsa verde. With the cilantro and lime juice, the jalapenos add a tangy sweetness to tortillas, tacos and more. Enjoy this salsa verde as a dip with chips or as a smoky marinade for shrimp and scallops.
- 6-10 medium sized tomatillos, husked and rinsed
- 1 garlic clove
- 1-2 medium jalapeños (1 if you want medium hotness, 2 if you are daring)
- ½ cup chopped white onion
- ¼ cup fresh cilantro leaves
- 1 whole lime juiced, to taste
- ½ to 1 teaspoon salt, to taste
- ¼ cup of water
Preheat the broiler and line a rimmed baking sheet with tin foil. Place the husked and rinsed tomatillos, the garlic clove, and the jalapeños on the rimmed baking sheet and broil for about five minutes or until they are slightly blackened. Flip over the tomatillos and peppers and broil for an additional 4-6 more minutes.
Combine the chopped, cilantro, and ½ teaspoon of salt in a blender or food processor. Add the roasted tomatillos, garlic clove and jalapenos. Juice a half or whole lime and add to the mix. Pulse until the mixture is mostly smooth. Add the water into the mix as needed. Season the salsa with additional lime juice and salt to desired taste. We suggest serving chips and salsa with our molcajete salsa bowls for an authentic Mexican restaurant feel.
Roasted Salsa Roja
Having steak and eggs for breakfast? Top it off with this roasted salsa roja for a smoky flavor that will spice up your morning. With this simple recipe you can add your own personal twist with diced onions, chipotle chilies, or roasted peaches.
- 1 pound of plum tomatoes, stemmed and cut in half
- 1-2 jalapeños (depending on preferred spiciness), stemmed and cut in half
- 2 garlic cloves, peeled
- 1-2 sprigs of cilantro, chopped
- ¼ cup of water
Preheat the broiler, making sure the rack is about 4 inches below the heat. Line the baking sheet with aluminum foil and place the tomatoes, jalapenos and garlic on top. Cook the ingredients under the broiler for 5 minutes or until the mixture starts to roast. Remove the jalapenos and garlic and place in a blender. Return the baking sheet to the oven and continue to broil the tomatoes for 5 more minutes. Add the tomatoes to the blender with ¼ cup of water and the chopped cilantro, then pulse on low. Add salt and pepper to taste. Dip your favorite corn chips into this salsa or drizzle it over your scrambled eggs.
Roasted Poblano Pepper Salsa
Here is another easy salsa to make with your broiler. Walk on the wild side and dare to deviate from the classics, by roasting a couple of poblano peppers for a smoky salsa that won’t disappoint. One of your friends brought over a basic casserole to the dinner party? Pair it with this smoky-spicy salsa, or simply set it out on the table with some corn chips as a fun and festive appetizer before the main course.
- 2 poblano peppers
- ½ pound tomatoes, cored
- ½ white onion
- 1 lime juiced, about 2 tablespoons
- Cilantro leaves, for garnish
- ½ a teaspoon of kosher salt (more or less depending on taste)
- Fresh ground pepper (if desired)
Line a baking sheet with aluminum foil and place the poblano peppers under a broiler until the skins are lightly charred or blackened. Set aside to cool. Core and roughly chop the tomatoes. Use only half a white onion, roughly chopped, to ensure the taste does not overwhelm the other salsa ingredients. . Once the poblano peppers have cooled off, cut the stems off and add all of the ingredients to the blender or food processor. Squeeze the lime juice over the mixture and a pinch of salt. Ground some fresh pepper on top for added spice, if desired. Blend the ingredients until combined and add a few tablespoons of water if you want a thinner consistency. Taste and add more salt if desired.
Avocado and Mango Salsa
This fruit-based salsa pairs well with a grilled salmon fillet or your favorite fish tacos. The serrano chili pepper gives it a spicy kick, the avocados add a delicate creamy texture, and mangos balance it all out with a satisfying sweetness. Not a huge fan of mangos? Opt for some tangy-sweet pineapple or juicy peaches instead.
- 1 large shallot, finely chopped
- 1 ripe mango
- 1 lime
- 1 serrano chili pepper
- 2 avocados
- ½ a teaspoon of kosher salt (more or less depending on taste)
- ½ cup cilantro, coarsely chopped
Peel and pit the mango, then dice into small pieces and place inside a large mixing bowl. With a handheld grater, zest lime on top of the diced mango before cutting and juicing the lime. The zest will add a robust flavor to the salsa. Stem and halve the serrano chili pepper and remove some of the seeds; the more seeds you leave in, the spicier your salsa will be. Finely chop the serrano chili pepper and add it to the mango mixture. Peel and pit the avocados and dice. Add the avocado, the finely chopped shallot, ½ tsp salt and the cilantro to the bowl. Squeeze the lime juice over the mixture and gently mix. Taste and adjust the seasoning, if necessary. Keep chilled until ready to serve. As avocados tend to turn brown quickly, this salsa won’t last long – serve it ASAP so that you can fully savor the flavor!
Boudro’s Famous Guacamole
Boudro’s Texas Bistro has guacamole makin' down to a science. Unless you are in the area, you can’t enjoy this guacamole as they prepare it table side, but we can certainly recreate it at home. We highly suggest using the perfect pastry blender to dice the guacamole for a chunky consistency, rather than just mashing it. Add a dollop of this guac to a citrus-infused, grilled skirt steak for a mouth-watering meal, or simply enjoy it with chips and a margarita.... or two!
- ¼ of an orange, juiced
- ½ a lime, juiced
- 1 avocado, seeded and scooped out of skin
- 2 tablespoons roasted and charred Roma tomatoes, diced
- 1 roasted Serrano pepper, seeded and diced
- 1 tablespoon diced red onion
- 1 teaspoon chopped cilantro
- Coarse ground salt, to taste
Line a baking sheet with aluminum foil or place the diced roma tomatoes directly into a skillet. Then place the baking sheet or skillet under the broiler to roast the tomatoes. As the tomatoes are broiling, squeeze the lime and orange juices into a large bowl. Once the tomatoes are a bit charred, let them cool before adding them to the bowl. Add the diced avocado chunks into the mix and coarsely chop for a chunky texture. Add onions, roasted tomato, pepper and cilantro and fold into avocado mixture. Add salt to desired taste.
Shop our Rustic Fiesta Molcajete salsa bowls to add an authentic flair to your tabletop.