Classic Pico de Gallo
Salsa doesn't get much more classic than this fresh pico de gallo made with tomatoes, onions, and chilies. Ours gets an added flavor boost thanks to a bit of pre-salting and draining.
Ancho-Chipotle Salsa with Chocolate and Fried Almonds
This recipe combines fried almonds, chipotle peppers in adobo, and unsweetened chocolate to create a thick, earthy, slightly sweet salsa.
Charred Tomatillo and Yellow Pepper Salsa
Spicy pasilla chiles are mellowed by the natural sweetness of tomatillos and yellow peppers.
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 from super spicy raw habaneros—without overpowering the dish.
Grilled Bloody Mary Salsa
Worcestershire, lemon, black pepper, and chile de arbol give this salsa a Bloody Mary kick. Don't worry, though; unlike the drink, you can enjoy this non-alcoholic snack all day long without getting a hangover.
Peach Salsa with Pickled Red Onions and Serrano Chiles
While fresh peaches add sweetness, raw serranos ensure that you won't be left wanting for heat.
Orange and chipotle are a natural pairing—the sweet citrus tang plays well off of the smoky and spicy chipotle. The tart and fruity tomatillos mingle well with the combo, heightening the complexity of this otherwise simple salsa.
This sauce, made from first steeping an ancho chile and raisins in coffee and pureeing the result with a little bit of cocoa powder, is a perfect accompaniment to grilled skirt steak.
Basic Salsa Verde
This simple tomatillo salsa is flavored with peppers, cilantro, and lemon juice.
Ají (Colombian-Style Tomato and Onion Salsa)
There are countless ways to make ají, but this classic version adds scallions, cilantro, and serrano or jalapeño peppers to a roma tomato base.
Roasted Tomato Salsa
After trying this easy, classic tomato salsa, you'll never want to buy the jarred stuff again.
Hot Salsa Verde
Sour cream gives this salsa smoothness and tanginess without dulling the heat from poblano and serrano peppers.