Turn plain food into a fiesta with these 7 fresh and spicy salsa recipes from SAVEUR magazine including salsa verde, salsa roja, crab salsa, and chipotle mayonnaise.

Salsa Verde
The tart green tomatillo that gives this salsa its hue-and its name-is, after the tomato, the most popular salsa ingredient in Mexico. See this Recipe André Baranowski
Crab Salsa
This extravagant salsa makes a lively accompaniment for crab cakes. See this Recipe James Baigrie
Bahian Salsa
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice. See this Recipe André Baranowski
Salsa Roja
We like to eat this “roasted” tomato salsa with tortilla chips. See this Recipe Maura McEvoy
Chopped Tomato Salad
This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats. See this Recipe Javier Salas
Salsa Negra
Dark, hot, and smoky, this salsa gets its flavor-and its heat-from chipotle peppers. See this Recipe Maura McEvoy
Chipotle Mayonnaise
This tangy, spicy mayonnaise can be found on restaurant tables all over Veracruz, Mexico. See this Recipe Maura McEvoy