Mexican Salsa

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

There are many recipes and variations for Mexican salsa, some cooked, some raw. The following recipe is a mixture of raw ingredients that are allowed to macerate.


tomatoes, peeled, seeded, and coarsely chopped 6 large 6 large
garlic clove, crushed to a paste 1 1
sweet red pepper, seeded and finely chopped 1 1
jalapeño, seeded and finely chopped 1 1
cuban long pepper, seeded and finely chopped 1 1
red onion, chopped 1 medium 1 medium
avocado, pitted, peeled, and chopped 1 1
fresh cilantro, chopped 1 small bunch 1 small bunch
juice of 2 limes
extra-virgin olive oil 3 tbsp 45 ml
salt to taste to taste


Combine all the ingredients and let the mixture steep for an hour or two before serving. This salsa is best served right away so the avocado doesn’t turn black. It can be stored for a night or two in the refrigerator; cover with plastic wrap pressed directly on the surface.


There are many possible variations of Mexican salsa. One of the best is to replace the tomatoes in the recipe with small tomatillos, cooked, which give the salsa a delightful sour taste and characteristic green color. Yellow tomatoes and different-colored chiles and peppers can be used for exciting color combinations. Cilantro is the most commonly used Mexican flavoring for salsa. Other herbs, such as parsley, chopped fresh thyme, or oregano, can be substituted, giving the salsa a Mediterranean rather than a Mexican character.