Mexican Salsa

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.

Pumpkin Seed Salsa

Sikil P'ak (Pumpkin Seed Salsa)

This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. See the recipe for Sikil P'ak »Todd Coleman
Tomato and Chile Salsa (Salsa Roja)

Tomato and Chile Salsa (Salsa Roja)

Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.Todd Coleman
Fresh Pineapple Salsa (Salsa de Piña)

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.Todd Coleman
Peanut and arbol Chile Salsa

Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa)

This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. See the recipe for Salsa de Cacahuate y Chile de Árbol »Todd Coleman
Green Tomatillo Salsa (Salsa Verde)

Green Tomatillo Salsa (Salsa Verde)

Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.Todd Coleman
Camaron Seco

Salsa con Camaron Seco (Oaxacan Shrimp Pico de Gallo)

In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. Get the recipe for Salsa con Camaron Seco »Todd Coleman
Green Salsa with Avocado (Salsa Verde con Aguacate)

Green Salsa with Avocado (Salsa Verde con Aguacate)

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.Todd Coleman