Salsa Bar


I have grown up eating Mexican food my whole life. My mom’s side of the family is from Mexico, so having authentic, homemade Mexican dishes was normal for me. I actually don’t like to eat homemade Mexican food unless someone in my family is the one making it.


While my dad isn’t Mexican, he has learned from some of the best cooks in my family and makes great food. Everyone loves his salsas. I grew up helping him make his green and red salsas that, over the years, have turned into his own recipes.


When my mom started planning a BBQ for 4th of July, I knew I wanted to make something awesome. I know what you all are thinking, salsas on an American holiday? Get over it. No one can resist chips and salsa when they are sitting right in front of you.


I was nervous about planning my salsa bar. I know my dad’s recipes for green and red salsa by heart, but I also wanted to include a few different salsas. I chose to do two different mango salsas and a pineapple salsa. I felt like fresh fruit was perfect for summer. I got so many compliments on all of my salsas, which made me so incredibly happy.

I hope you enjoy these recipes just as much as my guests and I did!

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Salsa Rojo


  1. Six large tomatos
  2. A yellow onion
  3. Four garlic cloves
  4. Half a bunch of cilantro
  5. salt and pepper to taste
  6. Three serrano peppers
  7. Juice of one lime


  1. Blend all ingredients in a food processor. Add more of any ingredient if needed.

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Salsa Verde


  1. 15-20 Tomatillos
  2. One yellow onion
  3. Three to four garlic cloves
  4. Three serrano pepers
  5. Juice of one lime
  6. Salt to taste


  1. Add everything except the lime to a large glass baking dish. Roast in oven until tomatillos are soft and have started to turn black on top. There should be a layer of juice at the bottom of the glass pan.
  2. Take out of oven and let cool
  3. When everything has cooled add the contents of the dish to a food processor with the lime juice and salt and blend well. Add more salt or lime if needed.

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Pico de Gallo


  • 5 Roma tomatoes, seeded and diced finely
  • ½ large red onion, diced finely
  • 1 jalapeno, seeded and chopped finely (use ½ a jalapeno if you don’t want it as spicy)
  • ½ bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
  • 3 garlic cloves, minced
  • ½ lime, juiced
  • salt and pepper to taste


  1. Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.

Recipe by Christy Denney at The Girl Who Ate Everything

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Pineapple Salsa

Prep Time: 15 mins | Total Time: 15 mins | Makes: 2 cups


  1. Whole pineapple
  2. 1 cup pineapple, diced
  3. 1 cup peppers, diced (any combination of red, orange, yellow or green peppers)
  4. 1 cup Roma tomatoes, diced
  5. ⅓ cup cilantro, chopped
  6. ¼ cup onion, diced
  7. 2 limes
  8. Salt and Pepper
  9. Optional: 1 jalapeno, seeded and diced


  1. To make the pineapple bowl, cut about ⅓ of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
  2. Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
  3. In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
  4. Transfer the salsa to the pineapple bowl for serving.

Recipe by Tonia Larson at The Gunny Sack

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Fresh Mango Salsa

Prep time:  15 mins | Total time:  15 mins | Serves: 3 cups


  • 3 ripe mangos, diced (see photos)
  • 1 medium red bell pepper, chopped
  • ½ cup chopped red onion
  • ¼ cup packed fresh cilantro leaves, chopped
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • ⅛ to ¼ teaspoon salt, to taste


  1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.

Recipe by Kate at Cookie + Kate

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Mango Habanero Salsa

Prep time: 15 mins | Total time: 15 mins | Serves: 4


  1. 2 Mangoes, peeled and diced
  2. 1 red sweet pepper, chopped
  3. ½ red onion, diced
  4. 2 jalapeños, seeded and diced (use only 1 for less heat)
  5. 1 or 2 habanero peppers, seeded and diced (use fewer for less heat)
  6. ¼ cup cilantro, chopped
  7. Juice of 1 lime


  1. Mix first 6 ingredients together in a medium bowl. Squeeze lime juice over it. Serve immediately or chill until ready to serve.

Recipe by Michele at Flavor Mosiac

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  1. 7-10 Avocados
  2. Three to four green onions
  3. Lime Juice
  4. Salt and pepper
  5. Garlic powder
  6. 1 cup to 1 1/2 cups Mayo


  1. Combine everything in a large bowl. Add more of any ingredient if needed.

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