How to Make Fresh Killer Salsas, Fresh Fruit and Vegetable Baja Salsas

Anyone can make fresh killer salsas with a few mix and match ingredients from the market. Pick one or two ingredients from each category, chop, dice, mix and adjust seasonings. You’ll have a fresh salsa on the table in 15 minutes. Serve with anything or everything.

Use the freshest local produce and experiment with the peppers, they range from mild to killer hot. Even the soiciness of onions vary by location. The red onions we buy in Loreto are as hot as jalapeños some weeks. Tomatoes vary in juiciness and flavor. Try any tropical fruit, they seem to pair well with peppers of all kinds. I prefer the citrus punch of cilantro but basil and parsley work as well. I’m taking my salsa to Angie’s Fiesta Friday virtual potluck where you can find amazing recipes from around the world.

 

Start with peppers and onions

How to make killer salsas/MyBajakItchen.com

Mild to Hot – Bell peppers<Jalapeño<Serrano<Habanero

Onions – heat varies by region, try them all.   I prefer spicy red Loreto onions but try any variety: maui sweet, yellow, write, scallions. Sometimes I add garlic, to savory salsas.

Pick a fruit

 

 

Tomato is a classic but try mango, pineapple, watermelon, peaches, strawberries.

 

Add more vegetables

How to make killer salsas/MyBajakItchen.com

Cucumber, tomatillo, zucchini, pickled carrots, jicama, avocado, corn, or black beans

Herbs are critical

How to make killer salsas/MyBajakItchen.com

Cilantro is a classic but try Thai basil, parsley, lovage, ginger or lemon verbena

 

Give it a squeeze of juice

How to make killer salsas/MyBajakItchen.com

How to make killer salsas/MyBajakItchen.com

Lime is a classic but surprise your palate with orange or lemon

Mix and Match to Make Hundreds of Killer Salsas

Dice and chop any combination of fresh ingredients and then mix and match to make hundreds of fruit and vegetable salsas. Serve with tacos, salads, side dishes, burrito bowls, over tamales or with tortilla chips of course.

The possibilities are only limited by your imagination.

Now chop, chop and get a fresh killer salsa on the table tonight. Which combinations did I miss? Please share your favorite salsas or follow my Pinterest board at MyBajaKitchen. Just follow my board and I’ll add you as a collaborator. Let’s make salsa together. I’ll bring the margaritas.

 

Pin it for later. 100 Fresh Killer Salsas? Check out my Mexican Salsa and Dips Board.

How to make killer salsas/MyBajakItchen.com



Fresh Baja Salsas

Fresh salas made with fruits and vegetables are essential to Baja cuisine. Salsas are easily tailored to the available produce and to your individual tastes. Mix and match basically any fruits, peppers and onions and you have a salsa. What’s your favorite Mexican salsa recipe?

Sunday is my market and prep day. Even beach girls need some organization in their foodie lives. I have the same problem as many of you do at 4 pm when I’ve been writing all day and I’m hungry, “What’s for dinner, La Gringa?”

If I have a plan and some veggies and fruits prepped in advance then I am much less likely to reach for the tortilla chips or a quick quesadilla. I don’t have the American luxury of buying pre-washed bags of salad or veggies, which is really a great fall back plan for busy cooks who want nutritious food on the table quickly. So I wash and cut up jicama, cucumbers, carrots, melon, pineapple and lettuce.

I make fresh salsas every week with the fruits and vegetables that I have on hand. You can add salsas to tacos of course but try a fruit salsa as a side dish for fish or chicken. Salsas are flavor packed and you can adjust the heat to your preference by varying the types and amounts of chili pepper.

 

 

[lt_recipe name=”Pico de Gallo” servings=”Multiple ” prep_time=”10 MINUTES ” cook_time=”NONE” total_time=”10 MINUTES ” difficulty=”Easy ” summary=”Fast fresh tomato and pepper salsa for any occasion. Keep a batch on hand for any Baja meal. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-1-225×300.jpg” ingredients=”2 ripe tomatoes ;1 red onion;1 serrano chili;1/2 cup packed chopped fresh cilantro;1 key lime, may substitute Persian lime;Dash of sea salt” ]Dice tomatoes and onion into desired size, usually 1/4 inch pieces. Mince serrano chili, the amount you use is directly related to your preference for spiciness. Start with 1 tablespoon, about 1/2 of an average serrano chili. You may substitute any hot chili, try jalapeño, habanero, or poblano depending on your heat preference. ;Chop cilantro. Mix all vegetables and the juice of one key lime or 1 tablespoon of any lime juice. Adjust salt. It’s best served after allowing the ingredients to mingle for 20 minutes. The salsa will keep in a sealed container in the refrigerator for 5-7 days. [/lt_recipe]

 

 

 

Simple Additions to Pico de Gallo: 

Pico de Gallo, mild
If you’re feeling creative try a sweet red bell pepper and add chopped cucumber or jicama.

Pineapple Salsa
Make pico de gallo but substitute chopped ripe pineapple for the tomatoes and add chopped orange, yellow or red bell pepper.

Pineapple Salsa

Mango Ginger Salsa

Substitute ripe mango for the pineapple. Then add 1 tablespoon of fresh grated ginger root.
 Mango Salsa

Watermelon Salsa

Substitute chopped watermelon for the pineapple and add chopped cucumber for crunch.

Buena salud, disfrute de su comida. Good health, enjoy your meal.

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