Taco salsas

Foodbuzz dinner

For the last two weeks this blog has become Taco Central. I’ve written about the fillings I used at my Taquiza and the secret to a tasty authentic taco. I also shared the mango guacamole recipe that I love so much. So in a nutshell, the three parts that make a delicious taco are: 1) a warm and soft corn tortilla (in most cases), 2) a perfectly cooked filling (usually meat) and 3) the crown of every good taco and most savory Mexican food: a good salsa.

Salsas are the blood of Mexican cuisine. They are what gives our dishes their distinctive flavors and spiciness. But not only in terms of heat. We have very mild salsas that don’t sacrifice any of the flavor, or color, that a salsa is supposed to add to a dish. No real Mexican would ever dare eat a taco without salsa (I learned this the hard way, LOL) And not just any salsa. The busiest and most successful taquerias in Mexico are the ones that prepare the best salsas. That is something they always kept in mind at my parents’ restaurant where fresh green and red salsa were made every day with ingredients of the highest quality. My dad personally picked every single case of tomatoes and tomatillos at the market.

For my taco party I made two salsas that I had never tried before, but wanted to make for the longest time, a three bean salsa and a pineapple pico de gallo. The three bean salsa paired perfectly with carne asada and the pinapple pico with the al pastor tacos. They are very simple to make and here I share with you the recipes:

Three bean salsa


  • 1 cup cooked pinto beans
  • 1 cup cooked red beans
  • 1 cup cooked black beans
  • 2 jalapeno peppers, seeded and minced
  • 1 small red onion, chopped
  • bunch of cilantro, chopped
  • 1 lime juiced or 2 TBSP vinegar
  • salt and pepper

Pineapple pico de gallo


  • 1 cup tomatoes, diced
  • 1 cup pineapple chunks
  • 2 jalapeno pepper, seeded minced
  • 1 small red onion, chopped
  • bunch of cilantro
  • 2 TBSP vinegar
  • salt and pepper

The how-to:

  • For both salsas mix all the ingredients in a large bowl and refrigerate for at least 2 hours before serving.

Pineapple pico de gallo

¡Buen provecho!

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  • Ok, I am all about that pineapple pico!

  • These both sound fantastic! I am really on a bean kick lately, too, so I might have to make the three bean salsa soon!

  • These both look wonderful, Ben. D’s b’day is Saturday and he adores salsa and anything with pineapple, so I may just plan dinner around this salsa!

  • Those both look great! I want some three bean salsa right now!

  • You might entirely shut me out once I tell you that I’ve never made Mexican food. Yes, I know…incredulous! But I will try it soon. I’m making a trip to the farmer’s market to get ingredients this week and I’m pulling up your site on my phone as I shop. 😀

  • They look ah-mazing! Can’t wait to try them out (& the pics are fab!)

  • Ok! I’m totally loving the pineapple salsa…yumm!

  • The salsas both look and for sure taste wonderful!

    I adore tacos but here I haven’t many taquerias so the options are little reduced.
    The pineapple salsa sounds very interesting to try for myself mmmm :)



  • I think what I really enjoy about the Mexican food I’ve eaten so far, are the flavours are similar to Indian food. Not very adventurous, huh? :)
    I liked the second salsa picture.

  • What a georgous side salad! I love beans in all colours & forms: healthy & delicious!

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