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Mexican Salsas

Prep Time:

45 minutes

Cook Time:










Salsa Roja

  • 3 tablespoons (45 ml) oil of your choice, divided

  • ¼ onion, peeled

  • 1 garlic clove, peeled

  • 2 red tomatoes, cut in half

  • 2 tablespoons (15 g) peanuts or any nut of your preference

  • 2 to 12 chiles de árbol (or any dry or smoked pepper, pepper flakes or chili powder)

  • salt & pepper to taste

Salsa Verde

  • 2 green tomatillos (or red tomatoes if you

  • can’t find tomatillos)

  • 1 garlic clove, peeled

  • ¼ onion, peeled

  • 1 jalapeño, serrano, or any green fresh pepper

  • 1 avocado (optional), medium dice

  • a few leaves of cilantro

  • juice of 1 lime or lemon

  • salt & pepper to taste

Pico del Gallo

  • 1 or 2 firm red tomatoes, small dice

  • ¼ red onion, small dice

  • 1 habanero pepper or any fresh pepper of your choice, finely minced

  • 1 radish (optional), small dice

  • 1 sweet mango, pineapple, peach, melon, or papaya (or any sweet tropical fruit), small dice

  • juice of 1 lime or lemon

  • 1 small handful chopped cilantro

  • salt & pepper to taste

Corn Chips

  • 6-10 corn tortillas, cut into triangles

  • 1 quart (1 liter) vegetable oil

  • salt to taste


  • cutting board

  • sharp knife

  • citrus juicer

  • deep pot for frying

  • mixing bowls

  • frying pan

  • blender, molcajete, or food processor

  • slotted spoon

A note on measurements

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.


Salsa Roja

Heat 1 tablespoon oil in a frying pan over high heat and add the onion, garlic, and tomatoes. Let fry for 5 minutes, then flip. Add the nuts and chilies and stir to combine. Set aside to cool slightly.

Place all the ingredients in a blender. While gradually adding in a thin stream of remaining oil, blend the salsa until it is creamy and bright orange. Season with salt & pepper to taste.

Salsa Verde

Place the same frying pan over high heat. Add the tomatillos, garlic, onion and peppers, frying for 5-6 minutes on each side or until deeply browned. Set aside to cool slightly.

In a blender, stone molcajete, or food processor, blend the onion, garlic, and peppers until roughly chopped. Add the tomatillos and blend until smooth and homogenous in color (add a splash of water if necessary to loosen the mixture). Add avocado, cilantro, lime juice, and salt to taste.

Pico de Gallo

Combine the tomato, onion, pepper, radish, and tropical fruit in a mixing bowl. Add lime juice, cilantro, and salt & pepper to taste.

Corn Chips

Heat the oil in a deep pot over high heat until it reaches 350 degrees F (or until a piece of tortilla immediately sizzles when dropped in the oil). Meanwhile, line a plate with a paper towel and set aside.

Carefully lay the tortilla pieces into the oil and cook, stirring occasionally, until golden brown, about 3 minutes.

Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain. Season with salt.


Team Building & Private Classes

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Ingredients kits available upon request.

Whether it's a birthday celebration, father's day, or simply miss your friends, let us set up a private cooking class with you with any chef around the world. 

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