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  • Prep 30 min
  • Total 60 min
  • Servings 12

Turn taco night into a delicious buffet with this quick fix array of tasty salsas that use the same base ingredients. ...MORE+ LESS-

Mark Evitt Mark Evitt
May 8, 2012

Ingredients

Traditional Salsa

1
cup cherry tomatoes or 2 plum (Roma) tomatoes, chopped
1/2
cup chopped red onion
1/2
cup chopped fresh cilantro
1
jalapeño chile, seeded, finely chopped
Juice of 1 lime
Salt and pepper to taste

Avocado Salsa

1
avocado, pitted, peeled and chopped
1
cup cherry tomatoes or 2 plum (Roma) tomatoes, chopped
1/4
cup chopped red onion
1/4
cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste

Mango Salsa

1
ripe medium mango, seed removed, peeled and chopped
1/2
cup chopped red onion
1/4
cup chopped fresh cilantro
1
jalapeño chile, seeded, finely chopped
Juice of 1 lime
Salt and pepper to taste

Steps

Hide Images
  • 1
    In 3 separate bowls, mix all ingredients for each salsa. Let stand 30 minutes before serving.

Expert Tips

  • You’ll need 1 large red onion and 1 bunch of cilantro to get the right cup amounts to make all 3 salsas.
  • For more flavor, add 1 chopped garlic clove in either the traditional or avocado salsa. The mango salsa does better without the garlic.
  • Jalapeños get most of their spicy kick from their seeds. Include as many seeds as you want for more heat.
  • When choosing an avocado for this recipe, select one that’s ripe, but still firm and not soft.

Nutrition Information

No nutrition information available for this recipe

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