Similar Recipes

Restaurant Style Salsa
Salsa made at home, just like you get in restaurants! Minutes to make and so much better than store bought.
Roasted-Tomato Salsa
Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout.
Aji Amarillo (Green Peruvian Dipping Sauce)
A fiery, creamy green sauce made with jalapeños and aji amarillo that's perfect for fries and grilled chicken.
Orange-Tomatillo Salsa
Sick of tomatoes but still craving salsa? This sweet and tangy orange-tomatillo salsa will do you just right.
Pico de Gallo (Authentic Mexican Salsa)
Learn how to make Pico de Gallo! This is an authentic Mexican salsa recipe made with tomatoes is incredibly easy. Use it for tacos, burritos, enchiladas, quesadillas, nachos, as a dip for chips or as a side for basically any Mexican dish! This can be made ahead by 1 day.
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.
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.
Kidney Beans with Aji Amarillo Sauce
Kidney beans cooked in a sauce that's a play on green Peruvian Aji Amarillo.
Ajiaco (Colombian Chicken and Potato Soup)
All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.
Basic Salsa Verde (Mexican Tomatillo Salsa)
A basic salsa verde made with simmered tomatillos and cilantro.

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Ají (Colombian-Style Tomato and Onion Salsa)

Like Mexican salsas, there are countless variations of this Colombian sauce: some made with hot chilies, some with avocados, some with pumpkin seeds, even some made with hard boiled eggs. But, as with Mexican salsa, there is one that immediately comes to most people's minds when they hear the word. In this case, it's the tomato and onion-based ají.

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