Three INCREDIBLE Mexican SALSAS | Easy salsa recipes | Villa Cocina

jalapeño

🥗Healthier: serrano

💰Cheaper: green bell pepper

Serrano offers similar heat with fewer calories, while green bell pepper is milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a fresh taste, while spinach adds nutrients at a lower cost.

Remove the stem area from 1 pound of Roma tomatoes and roughly dice them.

Dice 1/4 of a medium white onion uniformly.

Clean 6 Chiles de Arbol with a damp paper towel.

Add 2 tablespoons of avocado oil to a pan over medium low heat.

Add the Chiles de Arbol to the hot oil and toast for about 30 seconds until fragrant.

Add the diced onions and 2 peeled garlic cloves to the pan and sauté until the onions begin to soften.

Add the diced tomatoes to the pan and cook until softened.

Pour the mixture into a blender, add the toasted peppers, and season with 1 teaspoon of kosher salt.

Blend until smooth, then add 1/4 cup of avocado oil slowly while blending to make the salsa creamy.

For the roasted salsa, cut 4 tomatillos and 1 Roma tomato in half and slice 1/4 of a medium white onion into thick slices.

Toast 10 Chiles de Arbol on a comal over low heat for 30 seconds to a minute until fragrant.

Add the garlic cloves to the comal, then add the tomatillos, tomato, and onion, cooking until charred and soft.

Blend the roasted ingredients with the toasted peppers, 1/2 teaspoon of dry Mexican oregano, and 1 teaspoon of kosher salt until chunky.

For the green salsa, remove the stem from 3 jalapenos and optionally add 1 Serrano pepper, cutting them open and removing seeds.

Dice 4 tomatillos and 1/4 of a medium white onion, and chop 1 calabasita into uniform pieces.

Heat 1/2 cup of avocado oil in a pan over medium heat and pan fry all prepped ingredients including 3 peeled garlic cloves until soft.

Allow to cool, then blend with 1/2 bunch of fresh cilantro and 1.5 teaspoons of kosher salt until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary