This salsa vinaigrette is fresh, zesty, and perfect for any salads or bowls that have Mexican or Spanish inspired flavors. With salsa as the base, this recipe is one of the easiest (and tastiest) homemade vinaigrette recipes that will elevate any meal.

Chef Tips:

• Choose your method. You can either whisk everything together (just be sure to finely chop the cilantro) or blend in a food processor for a smoother, more even vinaigrette.
• Taste and adjust seasoning based on your preferences. Since salsa brands vary in acidity and spice, taste and adjust the lime juice or oil as needed.

Ingredient Notes:

• Salsa – Since salsa is the main ingredient, use a high-quality, refrigerated salsa for the best flavor. I like Casa de Sanchez for its fresh taste and balanced seasoning.
• Lime Juice – Fresh lime juice is best. I typically avoid bottled, but if needed, the Santa Cruz brand is a good option.
• Olive Oil – A good-quality olive oil enhances the texture and flavor.
• Kosher Salt – The recipe calls for kosher salt; if using iodized or sea salt, start with less and adjust to taste.
• Cilantro – Adds freshness. If whisking by hand, finely chop it first. If you’re not a fan, parsley can work as a milder substitute (but most salsas will actually have cilantro in it)

What to eat with this salsa vinaigrette:

• Sweet potato and beef taco salad
• 7 layer dip salad
• Dressing for a cabbage slaw or cucumber salad to pair with any mexican inspired dish