6 of the Best Salsa Recipes for Cinco de Mayo
Given the choice, do you consider yourself part of the salsa or guacamole camp? Some consumers prefer dipping their chips into the creamy, avocado-packed dip, while others prefer their chip dressing of choice to be on the spicier side. Now that Cinco de Mayo is here, it’s time to make something to bring to your Mexican-themed soiree. And if you happen to be a fan of salsa, you’ve come to the right place. Today we’re highlighting 6 of our favorite salsa recipes that anyone can whip up. These dips are fun, simple, and satisfying, and they’ll keep your chips coming back for more.
1. Traditional Salsa
Our first recipe comes from Gimme Some Oven, and it’s for the red salsa you typically find placed on your table at restaurants. You know the one — it’s that dip you binge on pre-meal that leaves you too full for your real entree. You can make that same satisfying recipe at home via Ali’s recipe that calls for fire-roasted tomatoes, green chiles, jalapeños, and fresh cilantro. This refreshing dip is one your chips will be more than happy to dive into.
- 2 cans fire-roasted tomatoes
- 3 cloves garlic, peeled
- 1 can diced green chiles
- 1 bunch fresh cilantro
- 1 cup diced white onion
- 1 jalapeño, stem removed
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon black pepper
Directions: Pulse together all ingredients in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
2. Avocado Peach Salsa
Next up is a twist on the traditional salsa recipe from Cookie and Kate. Her avocado peach salsa is the best of both chip dip worlds — it boasts the iconic spicy salsa flavor while also enlisting avocado. The inclusion of sweet peaches puts the dip over the top, and trust us when we say the salsa yields a cocktail of flavors your chips won’t be able to pass up.
- 1 ripe peach, diced
- 1 avocado, diced
- 1 jalapeño, minced
- ½ medium red bell pepper, chopped
- ¼ cup packed cilantro, chopped
- ½ small red onion, finely chopped
- ½ lime, juiced
- Drizzle of white wine vinegar
- Salt, to taste
Directions: Toss together all of the chopped ingredients in a bowl. Squeeze the lime and a drizzle of vinegar over the top. Toss and add salt to taste.
3. Mango Pineapple Salsa
This mango pineapple salsa from Taste of Home enlists fresh fruit flavors from mango and pineapple. Some consumers think that salsa has to be savory, but the inclusion of fresh fruit adds a nice sweet kick to it, too. Try adding pineapple and mango to your normal salsa staples — tomatoes, peppers, cilantro, jalapeños — and you won’t be sorry.
- 1 cup chopped peeled mango
- 1 cup pineapple tidbits
- ½ cup diced sweet red pepper
- 1 plum tomato, seeded and chopped
- 3 tablespoons minced fresh cilantro
- 2 green onions, sliced
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1 jalapeño pepper, finely chopped
- Tortilla chips
Directions: In a large bowl, combine the first 9 ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
4. Salsa Verde: Green Tomatilla Salad
A green salsa featured on Food Network is the No. 4 spot on our list, and it enlists just 5 ingredients: tomatillos, green chiles, cilantro, onion, and salt. It’s not easy being green, but this salsa proves green can be delicious. Bring this chip dip to a party and your Cinco de Mayo revelers won’t know what hit them.
- 8 ounces tomatillos, husked and rinsed
- Fresh hot green chiles, to taste, stemmed
- 5 or 6 sprigs fresh cilantro, roughly chopped
- Scant ¼ cup finely chopped onion
Directions: Preheat a broiler. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles.
In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and ¼ cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous ¼ teaspoon.
5. Chipotle Salsa
Here’s a salsa recipe with a spicy kick. If you like your chip dip hot, try this recipe for Chipotle salsa from What’s Gaby Cooking. It packs a punch and can be made in your blender. Grab your fire-roasted tomatoes, garlic, onion, cilantro, and chipotle peppers and get going. Gaby says you can always add more chipotle peppers depending on your preferred spice level.
- 1 can fire roasted tomatoes
- 1 cup fresh cherry tomatoes, sliced in half
- ½ cup white onion, chopped
- 2 cloves garlic, chopped
- ½ jalapeño, chopped
- 2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ cup cilantro
- 1 lime, juiced
Directions: Combine all ingredients in the food processor or high-powered blender and pulse until everything is evenly blended.
Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spicy. Remove from food processor or blender and refrigerate.
6. Fresh Corn and Black Bean Salsa
Last is a salsa recipe that packs a fiber punch thanks to the inclusion of corn and black beans. This fresh corn and black bean salsa found on Food.com is more substantial and satiating than the other lighter salsa recipes on this list, as it’s packed with good-for-you ingredients that not only makes your dip delicious but also nutritious.
- 2 cans tomatoes and chilies
- 1 can Mexican-style corn
- 1 can black beans
- 1 can green chilies
- 1 cup diced sweet onion
- Garlic powder, to taste
- Chili powder, to taste
- Cumin, to taste
- ½ cup coarsely chopped fresh cilantro
- Salt and pepper, to taste
Directions: Except for one can of tomatoes, drain canned vegetables. Mix together all ingredients, making sure spices are well blended in the veggies. Cover and refrigerate, allowing flavors to blend.