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Food

Mexican Salsa

August 1, 2012

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 — 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) — Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.Todd Coleman

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

Camaron Seco — 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) — 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

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