From mango to tomatillo to pico de gallo, there are enough wildly different varieties of salsa to mix up your dinners all month long. But if the last thing you want to spend your evenings doing is standing over a stove or chopping up ingredients, you need something quick, easy, and tasty.

Below are five irresistible salsa recipes that use no more than five ingredients, require no cooking, and will provide some flair to your next meal!


Jump Ahead

Fresh Mango Salsa

bowl of mango salsa

This mango salsa relies on fresh ingredients—fruit, citrus juice, and peppers and onions—to create a sweet, spicy, and slightly savory salsa. Dip tortilla chips or sliced veggies in this mango salsa or use it to top baked fish or chicken.


  • 2-3 fresh mangoes, peeled and diced to your desired size
  • ½ red onion, peeled and finely diced
  • 1-2 jalapeno peppers, seeded and diced
  • 1 small bundle fresh cilantro, finely chopped
  • 2 tbsp fresh lime juice


This salsa just requires chopping—it practically mixes itself! You can decide how large or small to dice the mango, jalapeno, and onions, whether ultra-chunky or finely-chopped.

Combine the chopped ingredients in a mixing bowl until they’re evenly combined. Serve immediately or refrigerate for up to 48 hours.

5-Minute Pico de Gallo

bowl of pico de gallo

This pico—sometimes known as salsa fresca—is incredibly versatile and flavorful. Try it on a baked potato, mix it with black beans and quinoa for a tasty vegan salad, or spread a few spoonfuls inside a quesadilla. The sky’s the limit when it comes to this simple salsa!


  • 2 cans of 10-ounce diced tomatoes (can also use diced tomatoes/onions or diced tomatoes/chilies)
  • 1 Serrano pepper, cored
  • ½ yellow onion
  • 1 cup cilantro
  • 2 garlic cloves


After thoroughly rinsing all fresh ingredients, place them in a food processor and pulse for 10 to 15 seconds. Continue pulsing until the pico has reached your desired consistency.

Creamy Salsa Verde

bowl of salsa verde

This salsa is similar to pico—but instead of tomatoes, it relies on green tomatilloes as its base. The resulting salsa is milder, creamier, and has a fresh, green flavor. Drizzle it over enchiladas, use it as a salad dressing, or even add it to a pot of chicken noodle soup.


  • 2-3 tomatillos, with the papery outside removed
  • ½ yellow or white onion, diced
  • 1 poblano pepper, cored and halved
  • 3-4 cloves garlic, peeled and smashed
  • 1 cup cilantro


First, wash and halve the tomatillos and place them cut-side down on a cookie sheet. Add the garlic cloves and poblano pepper and place them under your oven’s broiler for 5-7 minutes or until slightly charred. This adds a bit of roasted flavor and begins to soften the tomatillos so they’ll blend more easily.

Next, put the tomatilloes, onion, pepper, garlic, and cilantro into a bowl with a few tablespoons of water. Mix the salsa verde together with an immersion blender or food processor. You can leave this salsa as chunky (or make it as smooth) as you’d like.

Summery 5-Ingredient Strawberry Salsa

strawberry salsa dip with pita bread

This colorful and delicious salsa balances sweet and spicy—and best of all, you can assemble it in under 10 minutes, chopping included!


  • 1 pint of hulled, finely diced strawberries
  • 1 jalapeno, cored and diced
  • ½ red onion, peeled and finely diced
  • ½ cup loosely-packed cilantro, finely chopped
  • 2 tbsp lime juice (1-2 small limes)


Once all ingredients have been chopped into small pieces, you can toss them together in a medium mixing bowl. Eat immediately or refrigerate for up to two days.

Chunky Corn Salsa

bowl of corn salsa

If you’d like your salsa on the heartier side, this one fits the bill. Made from corn kernels, red onion, jalapenos, cilantro, and lime juice, this chunky corn salsa is sure to be a crowd-pleaser.


  • 4 cobs of sweet corn, cooked and shucked
  • ½ finely chopped red onion
  • ¾ cup finely chopped cilantro
  • 2 limes, juiced
  • Salt and pepper to taste


Using a medium serving bowl, mix all the ingredients together. Add enough lime juice to get the texture you’re seeking. To mix things up a bit more, add an avocado, diced jalapenos, or other add-ins—the choice is all yours!

To achieve the best flavor, let this salsa marinate for about 30 minutes before serving. You can then keep it refrigerated for up to 4 days.

In Summary

The next time you find yourself in a dinner rut, whip up one of these tasty salsas for some new found inspiration! And if you’re not in the mood for homemade salsa, try the next best thing—Member’s Mark Fresh Salsa, which offers quality ingredients and a fresh taste.