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.
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 »
Bahians like to finish this chunky salsa with a bit of juice from the moqueca, or whatever dish it is meant to accompany. The term lambão comes from the Latin lambere, “to pass the tongue over something.” In Bahia, the traditional malagueta chiles are said to ward off negative energy associated with some of the orixás, or spiritual beings. Look for malaguetas and pimenta de cheiro at farmers’ markets, or substitute drained jarred malaguetas from a Brazilian grocer and fresh serranos. Get the recipe for Brazilian Chile and Tomato Salsa (Molho Lambão) »
This salsa is spicy—use it sparingly!—as any serious salsa should be. Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you’re feeling daring, go for big scoops with your favorite bag of tortilla chips. Get the recipe for Chile de Arbol Salsa »
