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.
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 This extravagant salsa makes a lively accompaniment for crab cakes. See this Recipe James Baigrie 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 We like to eat this “roasted” tomato salsa with tortilla chips. See this Recipe Maura McEvoy 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 Dark, hot, and smoky, this salsa gets its flavor-and its heat-from chipotle peppers. See this Recipe Maura McEvoy This tangy, spicy mayonnaise can be found on restaurant tables all over Veracruz, Mexico. See this Recipe Maura McEvoy