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Salsa makes everything better, and it's probably our favorite condiment. The word simply means "sauce," and can be many things—a smooth purée, a chunky relish, a potent dip. These recipes are perfect for a variety of uses: as dips for your tortilla chips; a braising liquid for pork; a creamy, spicy cloak for shrimp; and more. We even like to eat some of them right off the fork (pineapple salsa, we're looking at you). So whether you like it spicy or mild, a good coating of salsa or just a thin layer, we've got the recipe for you. (Helen Rosner/)Image may be NSFW.
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Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green <em>ajè cristal</em> chiles, but you can substitute banana peppers to mimic their very mild, floral heat. Get the recipe for <a href="https://www.saveur.com/chilean-pebre-tomato-and-pepper-salsa/">Chilean Tomato and Pepper Sauce (Pebre)</a> (Justin Walker/)Image may be NSFW.
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Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Grilled-Tomato-Salsa/">Grilled Tomato Salsa</a> (Matt Taylor-Gross/)Image may be NSFW.
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This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through richness. Get the recipe for <a href="http://www.saveur.com/tomatillo-salsa-verde-recipe">Tomatillo Salsa</a> (Heami Lee/)Image may be NSFW.
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John Karangis, Executive chef at Union Square Events, shared this recipe for a refreshing cucumber salsa. Use a mix of cucumbers for texture and flavor contrast, especially lemon cucumbers and watermelon gherkins if you can find them. Add the herbs no more than 2 hours before serving, and use whichever variety you like, though the lemon balm is especially nice. Get the recipe for <a href="https://www.saveur.com/cucumber-salsa-recipe/">Cucumber Salsa</a> (Kristy Mucci/)Image may be NSFW.
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This salsa is spicy—use it sparingly!—as any serious salsa should be. Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you're feeling daring, go for big scoops with your favorite bag of tortilla chips. Get the recipe for <a href="https://www.saveur.com/article/recipes/chile-de-arbol-salsa/">Chile de Arbol Salsa</a> (Farideh Sadeghin/)Image may be NSFW.
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Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it is in other regions. The most common meatless versions at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans. At Yo'on Ixim in Puebla, the women make both blue corn and white corn versions, sometimes adding fresh shelling beans. Frozen banana leaves are easy to come by in Asian supermarkets—moisten them with water to keep them pliable while filling. Get the recipe for <a href="https://www.saveur.com/charred-tomato-and-chile-salsa-recipe/">Charred Tomato and Chile Salsa</a> (Christina Holmes/)Image may be NSFW.
Clik here to view.![Bahians like to finish this chunky salsa with a bit of juice from the moqueca, or whatever dish it is meant to accompany. The term lambão comes from the Latin lambere, "to pass the tongue over something." In Bahia, the traditional malagueta chiles are said to ward off negative energy associated with some of the orixás, or spiritual beings. Look for malaguetas and pimenta de cheiro at farmers' markets, or substitute drained jarred malaguetas from a Brazilian grocer and fresh serranos. Get the recipe for <a href="https://www.saveur.com/molho-lambao-brazilian-chile-sauce-recipe/">Brazilian Chile and Tomato Salsa (Molho Lambão)</a>]()
Bahians like to finish this chunky salsa with a bit of juice from the moqueca, or whatever dish it is meant to accompany. The term lambão comes from the Latin lambere, "to pass the tongue over something." In Bahia, the traditional malagueta chiles are said to ward off negative energy associated with some of the orixás, or spiritual beings. Look for malaguetas and pimenta de cheiro at farmers' markets, or substitute drained jarred malaguetas from a Brazilian grocer and fresh serranos. Get the recipe for <a href="https://www.saveur.com/molho-lambao-brazilian-chile-sauce-recipe/">Brazilian Chile and Tomato Salsa (Molho Lambão)</a> (Ted Cavanaugh/)Image may be NSFW.
Clik here to view.![Pineapple's firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Salsa-de-Pina-Picante/">Spicy Fresh Pineapple Salsa (Salsa de Piña Picante)</a>]()
Pineapple's firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Salsa-de-Pina-Picante/">Spicy Fresh Pineapple Salsa (Salsa de Piña Picante)</a> (Todd Coleman/)Image may be NSFW.
Clik here to view.![Apricots' ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This recipe ran with Karen Solomon's web exclusive story <a href="http://www.saveur.com/article/kitchen/Preserve-the-Season-Apricot-Fruit-Salsa">Preserve the Season: Apricot Salsa</a>. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Apricot-Salsa-with-Mint/">Apricot Salsa with Mint</a>]()
Apricots' ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This recipe ran with Karen Solomon's web exclusive story <a href="http://www.saveur.com/article/kitchen/Preserve-the-Season-Apricot-Fruit-Salsa">Preserve the Season: Apricot Salsa</a>. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Apricot-Salsa-with-Mint/">Apricot Salsa with Mint</a> (Helen Rosner/)Image may be NSFW.
Clik here to view.![]()
Clik here to view.
Salsa makes everything better, and it's probably our favorite condiment. The word simply means "sauce," and can be many things—a smooth purée, a chunky relish, a potent dip. These recipes are perfect for a variety of uses: as dips for your tortilla chips; a braising liquid for pork; a creamy, spicy cloak for shrimp; and more. We even like to eat some of them right off the fork (pineapple salsa, we're looking at you). So whether you like it spicy or mild, a good coating of salsa or just a thin layer, we've got the recipe for you. (Helen Rosner/)Image may be NSFW.
Clik here to view.
Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green <em>ajè cristal</em> chiles, but you can substitute banana peppers to mimic their very mild, floral heat. Get the recipe for <a href="https://www.saveur.com/chilean-pebre-tomato-and-pepper-salsa/">Chilean Tomato and Pepper Sauce (Pebre)</a> (Justin Walker/)Image may be NSFW.
Clik here to view.
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Grilled-Tomato-Salsa/">Grilled Tomato Salsa</a> (Matt Taylor-Gross/)Image may be NSFW.
Clik here to view.
This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through richness. Get the recipe for <a href="http://www.saveur.com/tomatillo-salsa-verde-recipe">Tomatillo Salsa</a> (Heami Lee/)Image may be NSFW.
Clik here to view.
John Karangis, Executive chef at Union Square Events, shared this recipe for a refreshing cucumber salsa. Use a mix of cucumbers for texture and flavor contrast, especially lemon cucumbers and watermelon gherkins if you can find them. Add the herbs no more than 2 hours before serving, and use whichever variety you like, though the lemon balm is especially nice. Get the recipe for <a href="https://www.saveur.com/cucumber-salsa-recipe/">Cucumber Salsa</a> (Kristy Mucci/)Image may be NSFW.
Clik here to view.
This salsa is spicy—use it sparingly!—as any serious salsa should be. Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you're feeling daring, go for big scoops with your favorite bag of tortilla chips. Get the recipe for <a href="https://www.saveur.com/article/recipes/chile-de-arbol-salsa/">Chile de Arbol Salsa</a> (Farideh Sadeghin/)Image may be NSFW.
Clik here to view.
Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it is in other regions. The most common meatless versions at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans. At Yo'on Ixim in Puebla, the women make both blue corn and white corn versions, sometimes adding fresh shelling beans. Frozen banana leaves are easy to come by in Asian supermarkets—moisten them with water to keep them pliable while filling. Get the recipe for <a href="https://www.saveur.com/charred-tomato-and-chile-salsa-recipe/">Charred Tomato and Chile Salsa</a> (Christina Holmes/)Image may be NSFW.
Clik here to view.
Bahians like to finish this chunky salsa with a bit of juice from the moqueca, or whatever dish it is meant to accompany. The term lambão comes from the Latin lambere, "to pass the tongue over something." In Bahia, the traditional malagueta chiles are said to ward off negative energy associated with some of the orixás, or spiritual beings. Look for malaguetas and pimenta de cheiro at farmers' markets, or substitute drained jarred malaguetas from a Brazilian grocer and fresh serranos. Get the recipe for <a href="https://www.saveur.com/molho-lambao-brazilian-chile-sauce-recipe/">Brazilian Chile and Tomato Salsa (Molho Lambão)</a> (Ted Cavanaugh/)Image may be NSFW.
Clik here to view.
Pineapple's firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Salsa-de-Pina-Picante/">Spicy Fresh Pineapple Salsa (Salsa de Piña Picante)</a> (Todd Coleman/)Image may be NSFW.
Clik here to view.
Apricots' ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This recipe ran with Karen Solomon's web exclusive story <a href="http://www.saveur.com/article/kitchen/Preserve-the-Season-Apricot-Fruit-Salsa">Preserve the Season: Apricot Salsa</a>. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Apricot-Salsa-with-Mint/">Apricot Salsa with Mint</a> (Helen Rosner/)Image may be NSFW.
Clik here to view.