Similar Recipes

Chile Morita Salsa
Morita chiles make a salsa that lights up your mouth and is excellent on smoked meat, scrambled eggs, as a chip-dipping sauce, and it really excels with beef.
Charred Salsa Verde
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. It only has four real ingredients and you can make it in 20 minutes.
Basic Salsa Verde (Mexican Tomatillo Salsa)
A basic salsa verde made with simmered tomatillos and cilantro.
Salsa Quemada (Roasted Tomato and Tomatillo Salsa)
Salsa Quemada is a smoky fire-roasted Mexican salsa featuring tomatoes, tomatillos, garlic, and chiles. It's a delicious table salsa, perfect for dipping tortilla chips.
Yucatán-Style Hot Dried-Chili Salsa (K'uut Bi Ik)
With minimal preparation, you can have an intensely smoky, fruity, fiery salsa on the table to heat up any taco night (or anything else you want spicier, really).
Hot and Creamy Salsa Verde
Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin.
The Best Restaurant-Style Salsa
This is the best restaurant-style salsa recipe! It’s pretty straightforward to make, and you can’t help but dunk chip after chip!
Restaurant Style Salsa
Salsa made at home, just like you get in restaurants! Minutes to make and so much better than store bought.
Salsa Verde
Salsa Verde is a brightly flavoured green sauce made with fresh herbs. It's an excellent all-rounder that pairs as beautifully with meats as it does with vegetables! A super-versatile sauce that is excellent to have
Extra-Hot Yucatán-Style Roasted-Habanero Salsa (Chile Tamulado)
An incredibly fiery salsa from the Yucatán, made with charred garlic and habanero chiles. Use it sparingly on tacos, eggs, and anywhere you want a bit of brain-melting heat.

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Salsa Negra (Sinaloan Salsa for Seafood)

Salsa negra’s punch of heat, complexity, and savory backbone pairs perfectly with seafood and more.

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