This recipe for Margarita Salsa is simple and easy and can be made in under 10 minutes. It’s a little sweet, a bit tart, with a splash of tequila. Perfect for a snack with chips or topping grilled pork chops, chicken, or fish. Vegan and gluten-free!
Fall offers up all kinds of opportunities to whip up a fresh, zesty salsa.
Whether you need munchies for game day or your lapping up those last warm days in the backyard, this simple sweet-tart margarita salsa with a splash of tequila is the perfect Mexican salsa recipe to add to your snack rotation.
This also turns home cooking like grilled pork chop or piece of chicken into a drool-worthy dinner. Or what about those beer-battered fish tacos? They’d love a spoonful or two of this delicious salsa on top!
There’s so many reasons to whip up a batch tonight, so…how do we make it?
ingredients for this margarita salsa
This is the perfect salsa to make this time of year when tomatoes are still ripe and the mangoes are super sweet. Here’s what you’ll need:
- a ripe, juicy mango
- a couple of the best tomatoes or a couple handfuls of the best cherry tomatoes you can find
- a hot chile, like a serrano or jalapeño
- chopped parsley
- lime juice
- good blanco tequila
now toss it all together!
Making this salsa is as easy as chopping up the ingredients and tossing it all together in a bowl.
I like to chop the ingredients pretty small so they easily fit on a chip and into my mouth.
Once you combine everything together, scoop a bite on a chip and see if it has enough salt and lime juice. Add a bit more of either or both if needed.
One last thing, if you’re worried about this salsa being boozy or giving you a buzz, don’t worry. The tequila amount is so little you will be able to enjoy it without feeling light-headed afterward.
recipes to go with it
- Instant Pot Pork Carnitas
- Al Pastor Salmon
- Sheet Pan Chicken Fajitas
- Green Chile Chicken Meatballs
- Chili Lime Chicken Tacos
- Beef and Bean Burrito
Homemade Mango Margarita Salsa, On Repeat
I really do make this margarita salsa over and over again. Try it once, and you’ll know why. If you make it, let me know how you like it! Share a photo and tag me on Instagram using @holajalapeno and #holajalapeno or share a comment below.
- 1 ripe mango, peeled, pitted, and diced small
- 2 small, ripe tomatoes, diced small (about 1 cup diced)
- 3 scallions, minced
- 1 serrano or jalapeno chile, thinly sliced
- 1/4 cup minced Italian parsley
- 2 limes, juiced
- 2 tablespoons blanco tequila
- 1 teaspoon kosher salt
Mix together: Combine all the ingredients in a medium bowl. Stir well and taste on a chip to see if it needs more salt or lime juice.
Make ahead: This salsa is best eaten the day you make it but if you have any leftover it will keep covered in the refrigerator for a day or so. Give it a good stir before you dig in!
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g