Grilled Bloody Mary Salsa
What better way to honor Cinco de Mayo than with a spreadable, dip-able, eat-with-a-spoon version of your favorite start to an all-day bender? Only this non-alcoholic iteration is easier to enjoy early and often without the ensuing hangover. Grilling the tomatoes gives the salsa smoky char flavor, boosted by spicy horseradish, fresh chile de arbol, and the fermented flavors of Worcestershire.
Ancho-Chipotle Salsa with Chocolate and Fried Almonds
Using unsweetened chocolate is a trick borrowed directly from mole. Combined with fried almonds (good enough to eat by themselves as a bar snack), sweet ancho chile, and smoky, spicy chipotle in adobo, this salsa is sweet, smoky, and earthy.
Walnut-Habanero Salsa with Roasted Garlic and Orange
Roasted garlic is one of salsa's best party tricks: it instantly adds creaminess and mellows heat—in this case, super spicy raw habaneros—without overpowering it. This salsa has no one star though; orange, habanero, and toasted walnuts all round each other out without fighting for your attention.
Charred Tomatillo and Yellow Pepper Salsa
Pasilla chiles, high on the spicy scale, are mellowed by the natural sweetness of tomatillos and yellow peppers, blistered under the broiler. A little more vegetal in flavor, this smooth salsa is perfect for drizzling over corn, fish, or cheesy tacos.
Peach Salsa with Pickled Red Onions and Serrano Chiles
If you started your Cinco de Mayo celebrations on the early side, this is the bite that will provide you with a second wind around mid-afternoon. With spicy raw serrano chiles and pickled red onions, this salsa is not shy on bold flavors.