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)
Tomato and Chile Salsa (Salsa Roja)
Fresh Pineapple Salsa (Salsa de Piña)
Green Tomatillo Salsa (Salsa Verde)
Green Salsa with Avocado (Salsa Verde con Aguacate)