Has your dinner ever fell flat before?
Mine has—sadly more times than I’d care to recall.
Thankfully, there’s a solution for those boring and bland dishes!
What is it, you ask?
Put a sauce on it! (or salsa in this case)
I included these 3 salsas because they:
- Are all authentic Mexican.
- Are not very time consuming.
- Don’t contain anything artificial.
- Are very economical.
- Have ingredients that can be found in almost any grocery store.
- Are versatile.
- Can easily be adjusted according to taste preferences.
- Are delicious as is or can act as a base to add more ingredients/flavors.
Scroll to the bottom to find the printable recipe card for Salsa de Cilantro, Salsa Roja + Salsa Verde.
[If you like chicken, these salsas go great with my Crockpot Chicken recipe that you can find here. Just cook a whole chicken, make your sauces and have a variety of flavors for the week!]
She also rises while it is yet night, and provides food for her household, and a portion for her maidservants.
Proverbs 31:15
Salsa de Cilantro
For all you cilantro lovers out there, this versatile sauce can be used as a marinade for chicken, drizzled on your favorite wrap, or served over shrimp, rice, fish or pasta!
Salsa Roja
Salsa Roja (Red Sauce) is great anytime of year, but is at its best in summer—a must for garden fresh tomatoes.
Mine came out orange, instead of red, because I made it in fall using Walmart tomatoes! 😬
But Jonathan said it still tasted delicious!
Pour over scrambled eggs, make huevos rancheros, use as the final touch on your favorite taco, to flavor chicken enchiladas, or simply as a snack with chips!
Salsa Verde
Enjoy this one on your favorite taco, poured over pork chops, use it dress up bland chicken, or pair it with some tortilla chips.
NOTE: My husband is from Mexico and likes his food to be spicy. And this salsa (if made according to instructions) is really hot!
**But these salsas can all be adjusted by using less chiles and by taking out the seeds and veins (that’s where the heat lies!)
Authentic Mexican Salsa Roja
Serve on your favorite taco, over scrambled eggs, or alongside tortillas chips as snack!
- This recipe is not AIP-compliant.
- Adjust the spiciness of this salsa by using fewer or more jalepeños. jalepeños.
- For a chunkier salsa, blend on low until you reach desired consistency.
Ingredients
- 8 Roma tomatoes
- 3 jalepeños
- 1/4 white onion
- 3 cloves of garlic
- 2 Tbsp. Avocado oil (or oil of choice)
- 1/2 tsp. Pink Salt + more to taste
Directions
- Cut off any bad spots from tomatoes
- Put tomatoes & jalepeños in pot and cover with water.
- Boil until jalepeños change color and skins on tomatoes begin to separate.
- Remove from heat.
- Cut stems off jalepeños.
- Using a slotted spoon, transfer tomatoes to blender.
- Add jalepeños, onion and garlic to blender.
- Blend until you reach desired consistency.
- Heat 2 TBSP oil in a skillet. Add salsa + let simmer.
- Salt to taste.
- Serve up & enjoy!
Credit: titus2inatextmeworld.com
Salsa de Cilantro
Use as a marinade for chicken, add flavor to your favorite wrap or serve over rice, shrimp, fish or pasta!
- For AIP use lime in place of vinear, omit pepper.
- If you don’t have white vinegar, you can use lime juice as a substitute.
- For a thinner sauce & for easier blending, add 1/4 cup water. Just be sure to add more cilantro & adjust seasoning to taste.
- To use as chicken marinade, add salsa + chicken to bag & marinate 25 min to overnight. Sear chicken on both sides. Then turn heat to low, add salsa to pan + cover until cooked.
Ingredients
- 1 Bunch of Cilantro, rinsed & bottom stems removed
- 4 TBSP olive or avocado oil
- 2 TBSP White vinegar or lime juice
- 3/4 tsp onion powder
- 1/4 tsp garlic powder (optional)
- 1/4 tsp Himalayan Salt + more to taste
- 1/8 tsp pepper (optional)
Directions
- Add all ingredients to blender.
- Blend until smooth.
- Salt & season to taste.
- Serve up & enjoy!
Credit: titus2inatextmeworld.com
Authentic Mexican Salsa Verde
Enjoy on your favorite taco, poured over pork chops or simply as a snack with chips!
- This recipe is not AIP-compliant.
- This salsa is very spicy. Lower the spiciness by omitting the chile de arbol & using using fewer serranos.
- For a chunkier salsa, blend on low until you reach desired consistency.
Ingredients
- 9-13 tomatillos, depending on size, husks removed & rinsed
- 3 serrano chile peppers
- 3 Cloves of garlic
- 1/4 white onion
- 1/2 tsp Cumin
- 1 1/2 tsp Oregano
- 2 Tbsp. Avocado oil (or oil of choice)
- 1/2 tsp. Pink Salt+ more to taste
- 1/8 tsp black pepper (optional)
- 1 chile de arbol (optional)
Directions
- Put tomatillos & serrano peppers in pot and cover with water.
- Boil just until the skins begin to change color.
- Remove from heat to prevent tomatillos from becoming bitter.
- Cut stems off serranos.
- Using a slotted spoon, transfer tomatillos to blender.
- Add serranos, onion, garlic and seasonings to blender.
- Blend until you reach desired consistency.
- Heat 2 TBSP oil in a skillet. Add salsa + let simmer.
- Salt/Season to taste.
- Serve up & enjoy!
Credit: titus2inatextmeworld.com
I pray this helps you on your homemaking journey this week!
For more Homemaking Encouragment, check out:
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Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.
1 Corinthians 10:31
And as always,
Be Kind. Be Encouraging. Be a Multiplier!
Titus 2 in a “TextMe” World 
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