Mexican Salsa

Published Aug 01, 2012 8:00 AM

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)

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 »

Tomato and Chile Salsa (Salsa Roja)

Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. Get the recipe for Tomato and Chile Salsa (Salsa Roja) »

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. Get the recipe for Fresh Pineapple Salsa (Salsa de Piña) »
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 »

Green Tomatillo Salsa (Salsa Verde)

Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Get the recipe for Green Tomatillo Salsa (Salsa Verde) »
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 »

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.

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