Salsa makes everything better, and it's probably our favorite condiment. The word simply means "sauce," and can be many things—a smooth purée, a chunky relish, a potent dip. These recipes are perfect for a variety of uses: as dips for your tortilla chips; a braising liquid for pork; a creamy, spicy cloak for shrimp; and more. We even like to eat some of them right off the fork (pineapple salsa, we're looking at you). So whether you like it spicy or mild, a good coating of salsa or just a thin layer, we've got the recipe for you.
Apricot Salsa with Mint
Apricots’ ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This recipe ran with Karen Solomon’s web exclusive story Preserve the Season: Apricot Salsa. Get the recipe for Apricot Salsa with Mint »
Fresh Pineapple Salsa (Salsa de Piña)
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) »
Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil)
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.
Guacamole Taquero
This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus.
Salsa de Chipotle Quemado
Toasting dried chiles until they’re brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat.
Salsa de Cacahuate y Chile de Arbol
This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.
Roasted Tomatillo Salsa with Chipotle and Roasted Garlic
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.
Salsa de Tomatillo y Piña
Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood.
Salsa de Piña Picante
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 »
Roasted Tomatillo and Serrano Salsa (Salsa de Tomatillo en Molacajete)
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.
Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)
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) »
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