When you think of salsa, do you think of a red sauce with tomatoes and a bit of spice that you put on top of tacos? That’s a start, but real salsas go so much further than what you pour over your Tostitos. Salsa is actually the Spanish word for sauce, and when it comes to Mexican food, the word can refer to any variety of different sauces: spicy or not, tomato-based or not, red or not.
Salsas generally contain four key ingredients: tomatoes, onions, garlic, and chiles. Whatever comes after that will vary by region, taste preferences, and family recipe. You can make a salsa hotter or milder by choosing different chiles or adding more or less of them. You can leave out cilantro if you think it tastes like soap. The beauty of salsa is that unlike those jars you find at the grocery store, you never have to have it the same way twice when it’s homemade.
The dozen salsas below are characterized by particular ingredients, types of chilies, or methods of preparation. They give a good overview of the most popular varieties — outside of Mexico, at least — and are a solid starting point if you want to go beyond mild, medium, or spicy. But they’re also just the tip of the delicious Mexican-cuisine iceberg, so feel free to explore further once you’ve tried these twelve recipes.
Salsa Recipes
1. Guacamole: We couldn’t leave out this creamy favourite. Avocado is the star here, and the key to a great guac is getting ripe ones. It’s a perfect dip, of course, and a great addition to nachos or tacos — but why not try it with grilled cheese and bacon?
2. Salsa Taquera: This is a great all-purpose salsa, an excellent choice to make when you serve tacos because it goes well with a variety of meats and fillings. It’s red but actually contains tomatillos, along with chile moritas.
3. Pico De Gallo: This fresh, uncooked salsa is such a perfect choice in the summer. The lime juice and tomatoes are refreshing, and we support any dish that doesn’t involve turning on the stove or oven when the weather is hot. It’s a great finishing touch for a whole host of dishes, including tacos and nachos, or in dishes that don’t require a long cooking time, like quesadillas.
4. Salsa Verde: The beautiful green colour of salsa verde comes from tomatillos, jalapeños, and cilantro, and it's great on fish or instead of a more common tomato-based salsa. It’s also a great way to start your day if you eat it with eggs.
5. Salsa Borracha: Borracha is the Spanish word for drunk, and salsa borracha is salsa made with beer, as well as pasilla peppers. Its full flavour is perfect with beef, like in this ribeye dish from Hispanic Kitchen.
6. Mole Poblano: Moles are complicated salsas with a variety of ingredients, including multiple kinds of chills, cinnamon, and chocolate. The result is a complex and heady salsa—one that’s nice balanced out with a lighter-tasting meat like turkey.
7. Salsa Roja: This red-coloured salsa is characterized by its ripe tomatoes and serrano chills. It’s a great staple salsa if you like yours with a bit of a kick, or one to use in recipes that call for some extra spice — try them with Mexican tostadas, to give one of many examples.
8. Mole Verde: This mole has a lighter taste than mole poblano, thanks to the use of tomatillos, jalapeños, and cilantro--and a shorter list of ingredients, making it perfect for a weekday dinner with chicken and Mexican rice. Note: there are actually seven famous moles. Try them all!
9. Salsa De Molcajete: This salsa is less about the ingredients and more about the technique used to prepare it. Salsa de molcajete is made with a Mexican mortar and pestle — a molcajete — which is traditionally made from lava rock. The result is a chunkier, more rustic salsa with a subtle taste difference because of how the ingredients are mashed together. Serve it with something where you’ll want to scoop up the chunky pieces, like masa gorditas or even corn chips.
10. Salsa Negra: Salsa negra gets its name from its dark colour, which comes thanks to the fact that the tomatoes it contains are roasted until they blacken — a great use for tomatoes that aren’t quite as ripe as you’d like them to be. This smoky salsa is great on grilled meat, as suggested by leading chef Rick Bayless.
11. Mango Salsa: This salsa has a sweeter flavour than many we’ve featured here, but the jalapeños give it a bit of heat to balance things out. Try it on a white fish — grilled halibut or sautéed shrimp with mango salsa on top is a great summery combo.
12. Salsa Morita: The trademark ingredient for a salsa morita is a smoked jalapeño. The pepper is purchased dry, and it’s red because jalapeños will eventually turn that colour from green if left on the vine long enough (you learn something new every day!). This salsa has a definite kick that goes great with pork tenderloin.