Jul 14 2026
Restaurants›Diego's›Salsa 4 Way Recipe

Salsa 4 Way Recipe

Inspired by Diego's
Time1h
Serves4

Homemade salsas: Fresca, Roasted Salsa Verde, Pineapple Jícama & Fire Roasted Tomato. Add guac +$3.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salsa Fresca (Pico de Gallo)

Roasted Salsa Verde

Pineapple Jícama Salsa

Fire Roasted Tomato Salsa (Salsa Asada)

Method

Salsa Fresca (Pico de Gallo)

  1. 1

    Prepare produce

    Core and dice the roma tomatoes into small 1/4-inch pieces to yield about 2 cups. Finely dice the white onion. Remove seeds from the jalapeño for milder heat, then mince finely. Chop the cilantro.

  2. 2

    Combine and season

    In a medium bowl, gently toss together the diced tomatoes, onion, jalapeño, and cilantro. Add lime juice, kosher salt, and black pepper. Taste and adjust seasoning. Let rest at room temperature for 15 minutes to meld flavors before serving.

Roasted Salsa Verde

  1. 3

    Roast tomatillos and peppers

    Preheat a cast-iron skillet or comal over medium-high heat. Brush tomatillos and serranos lightly with vegetable oil. Place tomatillos and serranos on the hot surface and roast, turning occasionally, until charred and softened (8–12 minutes). Roast the quartered onion alongside until char marks appear and it softens. Toss the garlic in for the last 2–3 minutes so it chars lightly but doesn’t burn.

  2. 4

    Blend salsa

    Transfer roasted tomatillos, serranos, onion, and garlic to a blender. Add cilantro, lime juice, and kosher salt. Purée to your desired consistency — pulse for a chunkier salsa or blend smooth for a thinner verde. Taste and adjust salt or lime. Chill briefly or serve warm.

Pineapple Jícama Salsa

  1. 5

    Dice ingredients

    Peel and finely dice the pineapple into small 1/4-inch pieces. Peel and dice the jícama to the same size. Finely dice red bell pepper and red onion. Chop the cilantro.

  2. 6

    Mix and season

    In a bowl, combine pineapple, jícama, bell pepper, red onion, and cilantro. Add lime juice, honey, kosher salt, and tajín (or chili-lime seasoning). Stir gently to combine. Chill at least 10 minutes so flavors marry. Adjust lime, salt, or honey to taste before serving.

Fire Roasted Tomato Salsa (Salsa Asada)

  1. 7

    Char vegetables

    Heat a cast-iron skillet, grill, or broiler. Lightly brush tomatoes, poblano, jalapeño (if using), and quartered onion with oil. Place on the hot surface and roast, turning occasionally, until skins are blistered and blackened in spots and vegetables are softened (10–15 minutes). For intense flavor, roast until some pieces are well-charred. Remove and cool slightly.

  2. 8

    Blend or chop

    Coarsely chop the charred vegetables or transfer to a blender/food processor with garlic. Pulse to desired texture — a few pulses for chunkier salsa, or longer for smooth. Add chopped cilantro, lime juice, kosher salt, and a teaspoon of oil if needed to emulsify. Taste and adjust seasoning. Serve warm or at room temperature.

More from Diego's