mango salsa frescaMay is the month of salsas, and Cinco de Mayo. In order to celebrate, I’ve put together several recipes that you can serve at various fiestas, parties, or soirees. With summer fast approaching, several of these will work pool-side, especially the watermelon salsa fresca.

What is the difference between salsa and salsa fresca? Salsa means “spicy tomato sauce.” It involves tomatoes and chilies that have been cooked and then blended together. Salsa frescas are more of a fruit salad combination. Pico de Gallo is typically referred to as THE Salsa Fresca because it is not a cooked salsa. It contains all the components of a salsa fresca and a salsa.

There are endless varieties of salsa fresca. While I scoured the internet for inspiration for these recipes, ultimately I landed on my own combinations of flavors and textures. You will notice that mango is paired with chayote, watermelon with radish, and strawberries with jicama. Each of these parings provide a crunch factor to oppose the softer texture of the fruit.

Once these salsa frescas are mastered, branch out and try different combinations. I prefer to use what is in season and what is available in my market. Experiment with what’s available in your area and let us know what kind of salsa fresca you made through Facebook or Instagram.

We had a tasting of these salsas prior to writing this post. The Spouse would have a hard time devouring the different kinds of these salsas by herself, so I called a few friends over to try my creations. They were received with gusto. I personally like the mango/chayote salsa fresca. I use epazote, a weed/herb native to the Southwest and Mexico. The flavor balances the chalkiness of the mango in a subtle way. The Strawberry salsa fresca was the star of the show, and you can find the recipe here.

Mango Salsa Fresca
A refreshing and lively salsa fresca that's a crowd pleaser.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 small mango (Hawaiian variety), small dice
  2. 1 jalapeno, finely diced
  3. ½ poblano chili, finely diced
  4. ¼ cup red onion, finely diced
  5. ¼ chayote, finely diced
  6. 1/8 tsp epazote
  7. 1 tsp cilantro, chiffonade
  8. 1 tsp lime juice
  9. 1/8 tsp salt (or to taste)
  10. A pinch of white pepper
Instructions
  1. Prepare all the vegetables and fruit. Mix together with spices and liquids. Let sit for several hours before serving.
Notes
  1. Serve as a specialty salsa at parties.
Kitchen Shaman http://www.kitchenshaman.com/

Watermelon salsa
Serves 8
A refreshing and delightful salsa fresca that can be served poolside with chips.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 1 cup watermelon
  2. 1 tsp ginger
  3. ¼ cup radish
  4. 2 tsp jalapeno, minced
  5. 1 tsp cilantro, chiffonade
  6. ½ tsp lime juice, fresh squeezed
  7. ¼ tsp cumin seed, toasted and ground
  8. 1/8 tsp sea salt
  9. ¼ tsp sweetener, I used Bee Free Honee
Instructions
  1. Prepare all the ingredients. Mix together and let sit for several hours before serving.
Notes
  1. Use this as a taco topping, a specialty salsa for parties, or just to enjoy as a salad.
Kitchen Shaman http://www.kitchenshaman.com/
Pico de Gallo
The traditional salsa fresca made with tomatoes, jalapeno, fresh garlic, and cilantro. Add a dash of lime and you have a zesty salsa for chips, tacos, and burritos.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 2 tomatoes, vine ripe or roma
  2. ¼ cup red onion, fine dice
  3. 1 tbsp garlic
  4. 1 tbsp jalapeno, minced
  5. 1 tsp lime juice
  6. Lime zest
  7. 1/8 tsp salt
Instructions
  1. Prepare all the vegetables. Mix in liquids and spices.
Notes
  1. Serve as a topping on tacos and salads or with tortilla chips. Add into rice and burritos.
Kitchen Shaman http://www.kitchenshaman.com/