Quick Easy Homemade Salsa Recipes

These easy homemade salsa recipes are so simple to prepare, you may never want to eat ready-made again! Quick to create, colorful and full of fresh flavors, they're a wonderfully fast and tasty way to entertain friends or please the family. Just team with grilled or barbecued beef, pork, chicken or fish for a quick week-night meal or when casually entertaining.

Incredibly versatile, salsas also make delicious dips for corn chips, or can be served with crusty bread for a meatless snack. Low in fat and GI-wise, these easy homemade salsa recipes are good for you, too.

All recipes serve 4 as an accompaniment.

Corn Salsa

• 2 teaspoons olive oil

• 4 green onions, sliced

• 2 large corn cobs, kernels removed

• ¼ cup fresh coriander leaves, chopped

To make corn salsa: Heat oil in a non-stick frying pan over medium-high heat. Add onion. Cook for 1 to 2 minutes or until soft. Add corn kernels. Cook, stirring occasionally, for 5 to 6 minutes or until heated through. Stir in coriander and mix to combine.

Avocado Salsa

• 1 large avocado, finely diced

• ½ small red onion, finely diced

• 2 tablespoons chopped coriander leaves

• Squeeze lime juice

To make avocado salsa: Combine all ingredients in a bowl, season to taste with lime juice, salt and black pepper. Toss gently to combine.

Pineapple Salsa

Mango Salsa

• 2 large mangoes, cheeks removed, peeled, cut into small pieces

• 1 long fresh red chili, deseeded, finely chopped

• 3 green shallots, ends trimmed, finely chopped

• 2 tablespoons chopped fresh coriander

• 1 tablespoon fresh lime juice

To make mango salsa: Combine the mango, chili, shallot, coriander and lime juice in a large glass or ceramic bowl. Toss gently to combine.

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Pineapple Salsa

• 1 tablespoon Thai fish sauce

• 1 teaspoon sugar

• ¼ pineapple, core removed, finely diced

• 1 Lebanese cucumber, deseeded and finely diced

• ½ cup chopped coriander

To make pineapple salsa: In a small glass or ceramic bowl mix together the fish sauce and sugar until the sugar has dissolved. Add pineapple, cucumber and coriander. Stir until combined.

Salsa Verde

• 4 slices day-old white bread

• 2 tablespoons milk

• 1 cup flat-leaf parsley leaves

• 2/3 cup basil leaves

• 1 tablespoon capers

• 2 anchovy fillets, chopped

• 1 garlic clove, chopped

• ¼ cup olive oil

To make salsa verde: Remove and discard crusts from bread. Roughly chop bread and place in a bowl. Pour over milk. Cover and stand for 5 minutes or until soft. Drain bread, squeezing out as much milk as possible. Combine parsley, basil, capers, anchovy fillets, garlic and bread in a food processor. Process until well combined. Add oil and process until sauce is thick and paste-like. Transfer to a bowl. Season with salt and pepper.

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Thick 'n' Chunky Salsa

• 1 tablespoon olive oil

• 1 brown onion, finely chopped

• 1 long red chili, finely chopped

• 1 small green capsicum, finely diced

• 1 tablespoon tomato paste

• 1 pound (500g) tomatoes, diced

To make thick 'n' chunky salsa: Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add chili and capsicum. Cook for 2 minutes or until tender. Stir in tomato paste and tomatoes. Bring mixture to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thick. Remove from heat. Cool completely.

Tomato Salsa

• 1 teaspoon olive oil

• 3 cloves garlic

• 2 vine-ripened tomatoes, deseeded and finely chopped

• ½ red onion, finely chopped

• Salt and pepper

• 1 tablespoon olive oil

• 2 teaspoons red wine vinegar

To make tomato salsa: Heat olive oil in a small pan, add garlic cloves whole and cook until golden brown. Remove garlic from pan and chop. Place all salsa ingredients into a medium glass or ceramic bowl and combine well.

Tomato, Red Onion and Balsamic Salsa

• 2 ½ tablespoons extra-virgin olive oil

• 1 garlic clove, crushed

• 1 tablesoon balsamic vinegar

• 1 pound (500g) grape or mini Roma tomatoes, roughly chopped

• 1 small red onion, finely diced

• ¼ cup flat-leaf parsley leaves, chopped

To make tomato, red onion and balsamic salsa: Place oil, garlic and vinegar in a bowl. Add tomatoes, onion and parsley. Season with salt and pepper and stir to combine.

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