In Mexico, every microclimate, every state, has its own ingredients and its own methods of making salsa. If you counted all the salsas in Mexico, there would be thousands. Yet there’s one thing most Mexicans would agree on: There’s no meal without salsa. These recipes come from the article Special Sauce by Hugo Ortega.
This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Get the recipe for Sikil P’ak »
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.
