Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Poblanos and serranos pack serious heat in this sour cream-spiked tomatillo salsa.
Roasting your standard salsa ingredients lends more intensity to the tomatoes.
Smoky, fruity, and fiery.
A basic salsa verde made with simmered tomatillos and cilantro.
Use it sparingly anywhere you want a bit of brain-melting heat.
Colombian ají comes in countless variations, but we're partial to this tomato and onion-based rendition.
Adding ketchup, citrus, and spice transforms store-bought salsa into the perfect accompaniment for fries, tater tots, and taquitos.
Sick of tomatoes but still craving salsa? This sweet and tangy orange-tomatillo salsa will do you just right.
Charred tomatoes are mixed with lemon, black pepper, and Worcestershire sauce, plus fresh chile de arbol.
Charring the vegetables adds a smoky edge that complements their natural sweetness.
Quick-pickled red onions and sweet fresh peaches balance the heat of serrano chilies in this bold, tangy, vibrant mix.
Cocoa, sweet ancho, smoky chipotle, and toasty fried almonds combine for a thick puréed salsa with an earthy-sweet flavor.
Roasted garlic and toasted nuts temper the bold flavor of this habanero- and orange juice-spiked dip.