From an afternoon tailgate to a day at the beach, Mexican dips like salsa and guacamole make awesome snacks. It's tempting to buy a jar of salsa from the grocery store, but the flavor and freshness will pale in comparison to what you can make at home. For homemade party snacks that can't be beat, check out our collection of our favorite Mexican dip recipes.
Rich, creamy guacamole is the best way to start a Mexican meal. Our version comes from La Casa Dragones in San Miguel de Allende, Mexico and features avocados flavored with onion, tomato, garlic, lime, and serrano chiles. For a thinner sauce perfect for topping tacos, add some tomatillos to the mix to make guacamole taquero.
Tart tomatillos and sweet avocados are a natural combination. Our basic salsa verde is a simple tomatillo salsa with jalapeños, cilantro, garlic, and onion. Adding avocados gives it some extra body, making it more like a guacamole. Salsa de albañil is made by layering slices of avocado and queso fresco with a tomatillo salsa. It's a little bulky for chips—serve it with warm tortillas instead.
Tomatillos can also be used in red salsas. Blended with pasilla chiles, they make for a rich, spicy sauce. For something really spicy, make our chile de arbol salsa. The salsa combines one tomato, a little garlic and onion, and a whopping 55 dried chiles de arbol to make a fiery dip. For something tamer, try our smoky salsa roja with tomatoes and chipotle and guajillo peppers.
Find all of these salsa and more in our collection of Mexican dip recipes.
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. Get the recipe for Tomato and Chile Salsa (Salsa Roja) »
Make this as a nacho garnish, or serve it as a replacement for store-bought salsa. Get the recipe for Salsa Verde »
A little bit of smoke and not too much spice will make this your new go-to salsa recipe. Get the recipe for Salsa Roja »
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas.
Juicy red grapes are the star of a sweet and lightly spicy fresh salsa made with cherry tomatoes, cilantro, and honey.
Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Get the recipe for Green Tomatillo Salsa (Salsa Verde) »
This green salsa is made thick and luscious by adding fresh avocado. Serve tableside with almost any dish— it’s especially delicious with roasted pork dishes or tacos carne asada.
This simple salsa is little more than pureed tomatillos and pasilla chiles. Get the recipe for Chile and Tomatillo Salsa (Salsa de Chile Pasilla Oaxaqueño y Miltomate) »
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Get the recipe for Fresh Pineapple Salsa (Salsa de Piña) »
This fruity-spicy southeast Mexico staple is ideal on enchiladas or huevos rancheros.
This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus.
Toasting dried chiles until they’re brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat.
Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood.
Pineapple’s firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats. Get the recipe for Salsa de Piña Picante »
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.
This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. Get the recipe for Salsa Playera de Lujo (Fresh Tomato and Olive Salsa) »