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The 3 salsas I ate daily while living in Mexico
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The 3 salsas I ate daily while living in Mexico



Looking for something tasty to accompany your summer meals?

These are 3 of my all-time favourite Mexican salsas: fresh avocado, a chilli tomato family recipe, and the not so well known peanut! Perfect for tacos, BBQs, grilled meats, or just dipping with chips under the sun.

Easy to make, packed with bold flavour, and guaranteed to impress at your next summer gathering.

AVOCADO
2 ripe avocados
The juice of 2 limes
1 bunch of chopped coriander
2-3 jalapeños or chili peppers of your choice (you can use green peppers if you don’t want the heat)
2 small crushed garlic cloves
125ml 1/4cup neutral oil
Salt to taste

TOMATO
30 x cherry tomatoes
2 x small garlic cloves, peeled
10 x chile de arbol
1/4 teaspoon – Chicken stock powder
25ml water (roughly)
Salt to taste

PEANUT
100g or 2/3 cup shelled, unsalted peanuts
25g or 1/3 cup chile de arbol (dried)
50g 1/4 medium onion
2 small garlic cloves
Cracked black pepper
1 tsp salt
375ml / 1.5 cups hot water

37 Comments

  1. @BenGoshawk

    I messed up with the quanity of chile de arbol in the peanut salsa guys, its actually 40g rather than 20g. But some of you might want to go with 20g anyway because its a spicy salsa!!! 😆…. I've added the recipes to the description and I'll get them up on the website over the next couple of days

  5. @kjp4771

    Oh wow, I have made the first 2 dips and they are addictive – the Tomato sauce nearly blew my face off! Maybe I will try fewer arbol chillies next time lol – Amazing recipes ! thanks

  6. @michaelg9442

    Great recipes. The chile de arbol's available to you must not be spicy. We can use maybe 5 or 6 of the ones I purchase and it is quite warm.

  13. @DerDieDasBoB

    man, i love the peanut salsa (the other are also great), it top's them all…did it three times now and i finally found the consistence i like…i use a mortar for the peanuts last time. i really don't liked the peanut pieces you get with the mixer.

  16. @mal3x

    Great job!, ok, theres some things to unpack here, first, they're just the same peppers smoked and dehydrated slowly, second, "chile de arbol mexicano" is being replaced with an indian chile that looks alike, its way more spicy and less flavor, so use "guajillo" or some other mixed with one or two of those, in mexico i can tell if they're indian or mexican, if they dont have the stem, or the little tail, they're not the mexican.

  18. @cianmoriarty7345

    What is it with youtube and other chefs being allergic to using a citrus squeezer? There isn't any need to roll your limes, microwave them, use a fork or any of that other nonsense people do if you just pull out a $3.50 citrus squeezer and you can just rinse it under the tap and it will be clean.
    🙄

  24. @MisplacedAmerican

    Hello Ben,

    I used to live in Tucson, Arizona (near Nogales, MX), and I recommend playing around with Tomatillos (you can find them here in Ol Blighy, London has a few MX stores in the MX restaurants – Mestizo comes to mind as something that reminds me of true MX food with a Molcajete – use the jungle site if you run into trouble)

  28. @lorrie2878

    Never heard of or eaten peanut salsa. I have raw peanuts in the freezer, a variety of dried chilies and an immersion blender!

  32. @dpelpal

    I'm Californian, but lived in Ireland for 2 years, and I can't even imagine trying to find mex ingredients in either the UK or Ireland lol. I have a hard enough time outside the southwest finding dried chiles or masa. In the UK? That's gonna be tough lol.

  34. @imikla

    Chicken stock powder it a common ingredient in Asian cooking. I use it a lot for Korean cooking, and find it at the Asian markets. I'm in the US, but maybe you have Asian markets in the UK that stock it as well?

  35. @victoriassecretisluv

    Im goona try the peanut one and eat it with fried chicken wings . For the tomato one try adding some MSG to take it up to another level . Great video !