Category: Salsa Recipes

We have the best salsa recipes collection for you to try. From the classic tomato salsa, plus jalapeno, chilli, onion, mango, and more. Dip your corn chips or tacos in these homemade fresh condiments
Salsa Roja Picante - Mexican Spicy Red Sauce

Salsa Roja Picante – Mexican Spicy Red Sauce

This is an easy salsa that you will make again and again. Follow the simple steps to get a great salsa.

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Kachumbari - Tomato, Onion, and Chilli Salad

Kachumbari – Tomato, Onion, and Chilli Salad

Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chilli peppers (and salt to taste).

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Salsa Picante

Salsa Picante

Homemade salsa picante can be used to spice up tacos or to serve as a table sauce for fries and so much more.

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Roasted Jalapeno Salsa

Roasted Jalapeño Salsa

This mild green salsa features roasted jalapeño peppers and fresh coriander. Try it on our Sonoran-style Hot Dogs or Tater Tot Nachos Supreme.

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Pico de Gallo - Salsa Fresca

Pico de Gallo – Salsa Fresca

In Mexican cuisine, pico de gallo (literally rooster’s beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, white onion, and chillies (generally jalapeños, serranos or habaneros).

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Pebre - Chilean Tomato Coriander and Chilli Salsa

Pebre – Chilean Tomato, Coriander and Chilli Salsa

Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. If you add chopped tomatoes it is called chancho en piedra. Pebre is most commonly used on bread. It is also used on meat, or when meat such as Choripán is provided in a bread roll.

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Salsa Ajili Mojili – Hot Pepper and Garlic Sauce

Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. The sauce is a combination of olive oil, garlic, coriander or culantro, hot peppers, pepper, vinegar or citrus juice, all finely chopped or blended, simmered and cooled to serve.

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Salsa Golf

Salsa Rosada – Salsa Golf

There are several recipes, but the sauce is always mostly mayonnaise with a tomato-based sauce like ketchup. Seasoning is added to give the sauce an Argentine flavour, such as pimento, oregano, and cumin.

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Salsa Verde - Roasted Green Tomato Salsa

Salsa Verde – Roasted Green Tomato Salsa

Mexicans eat it with almost everything: tacos, quesadillas (tortillas with cheese), tortillas, snacks, chips, etc. Some families even have to make a large batch just to have enough for the week.

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Chiang Mai Salsa - Nam Prik Num

Nam Prik Num – Chiang Mai Salsa

Nam Prik Num is hot, salty, and sweet due to its various ingredients. It is a component of any khan tok (typical Northern Thai food served on a khan tok table) dinner and is a favourite gift from the North and widely available in Bangkok.

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Salsa Criolla - Peruvian Onion Pepper and Lime Salsa

Salsa Criolla – Onion, Pepper, and Lime Salsa

It’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji­ Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses

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Fresh Nectarine Salsa

This refreshing summertime salsa livens up grilled pork chops or grilled salmon with the sweet flavour of nectarines sparked by onions, coriander and more.

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Guacamole is an avocado-based dip that originated with the Aztecs in Mexico


Guacamole, is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of Australian cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with sea salt. Some recipes call for tomato, onion, lime juice, chilli, yoghurt and/or additional seasonings.

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Salsa a la Huancaína – Spicy Cheese Sauce

Salsa a la Huancaína (Huancaína sauce) is typically served over cold sliced potatoes in the well-known Peruvian dish Papas a la Huancaína. Made with aji amarillo peppers, it is a versatile sauce that goes with many dishes and flavours. Serve it as a dipping sauce for bite-size boiled potatoes or raw vegetables. You can adjust the spiciness by using fewer or more yellow chilli peppers.

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Salsa de Ocopa - Ocopa Sauce

Salsa de Ocopa – Ocopa Sauce

Originated in southern Peru in the Arequipa province, Salsa Ocopa is similar in texture to Salsa Huancaina and traditionally as well served with boiled potatoes. But its flavour is very different. The main ingredient of Salsa Ocopa is the herb Huacatay (Peruvian black mint) which gives the sauce a really unique delicious taste. Other ingredients include fresh white cheese (queso fresco), onions, aji amarillo (Peruvian yellow chilli) and milk.

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