Beyond the Bowl: 5 Salsas That Tell Mexico's Story (and Taste Incredible)
When asked to write about my best salsa recipe, I didn’t suspect what I was really getting into…
Written by Jorge Fitz | 7.5 min read
Reviewed June 13, 2025
When the Tahona Society challenged me to share my 'best' salsa recipe, I didn't realize it would send me on a deep dive into the very soul of Mexican cuisine. My best salsas? I wrestled with the question for days – because the truth is, every single one is my best.
Don't mistake that for arrogance. Bear with me, because this isn't just about recipes; it's about understanding why salsa is the beating heart of our food, shaped by centuries of tradition, diverse landscapes, and the simple magic of fresh, local ingredients.
From the scorching Yucatecan habanero to the rustic salsas arrieras of the central highlands (yes, some even with ants!), Mexico's geography is painted with flavors – and every region has its salsa story.
In Mexico City, we're fortunate to be a vibrant melting pot, experiencing this kaleidoscope of flavors every day. And what I've learned is this: a salsa's true perfection isn't just about its intensity, but how it transforms what lies beneath. Think about it: a mediocre taco can become glorious with the right salsa, can't it? (And if you're ever in doubt, the answer is always yes!)
Think about it: a mediocre taco can become glorious with the right salsa, can't it?
(And if you're ever in doubt, the answer is always yes!)
Salsa Verde – Fresh Green Salsa
The Zesty Essential
Bright, vibrant, and incredibly versatile, this fresh green salsa is a staple on any table in Mexico City. Perfect for cutting through rich flavors or simply enhancing anything it touches.
Ingredients
5 tomatillos
¼ onion
2 serrano chilies
1 handful cilantro with stems
salt, to taste
Procedure
Grind all of the ingredients in a blender. Salt to taste.
Red Roasted Tomato Salsa
The Soul of a Mexican Barbecue
This isn't just a salsa; it's a whisper of crackling fires and smoky evenings… at least in my memory! By intensely charring tomatoes, chiles, and onions, we unlock a depth of flavor that's both rustic and profoundly delicious. Every dark mark on the vegetable tells a story, concentrating sweetness and adding a beautiful complexity that screams authentic Mexican comfort.
Don't miss this beautiful, vibrant variation: skip roasting the garlic and stir in a generous handful of freshly chopped cilantro for an aromatic, pungent kick.
Ingredients
3 Roma tomatoes
¼ onion
1 clove garlic
2 serrano chiles
salt, to taste
Procedure
Char the tomatoes, chiles and onion on a comal or hot iron skillet for 8 minutes (ish) on each side. The best flavors happen when you allow the char to be dark–very dark.
Grill the garlic for 4 minutes (ish) on each side. Take care not to burn it.
In a molcajete (mortar and pestle) grind the ingredients, starting with the salt, garlic, onion chiles, and then tomatoes. If using a blender, do not “overblend” —the tomato sauce should have a chunky texture.
Add chopped fresh cilantro and raw garlic (instead of the roasted one) for a deliciously aromatic and pungent variation.
Homestyle Guacamole
Your New Green, Chunky Obsession
Forget bland mashed avocado. This is the real deal: a vibrant, chunky guacamole bursting with fresh flavor and just the right kick. While ripe avocados are key, the true magic — a secret from my family, passed down through generations — lies in a generous hand with the cilantro. It's the unexpected twist that makes even other Mexicans widen their eyes in delightful surprise, balancing crisp textures and bright acidity. Get ready for a guacamole so good, you'll want to scoop it straight from the bowl!
Ingredients
1 big, ripe avocado
2 Roma tomatoes, diced
1/2 small onion, finely diced
Any type of chile: fresh jalapeño, Thai, dried chile de árbol, chipotle or even chile flakes works… but I’ll always prefer serrano chile
1 small bunch of fresh cilantro, roughly chopped
1 lime, juiced
sea salt to taste
Procedure
Cut the avocado in half and scoop the flesh into a bowl. Add the chopped tomatoes to the bowl.
Then add the chopped onion and minced chile.
The trick to the perfect guacamole is the masher: use one or use your hands to get a nice, chunky consistency. A potato or bean masher also works.
Add the lime juice—this keeps the avocado from oxidizing and turning black, but also helps emulsify the delicate avocado oils and brings beautiful acidity to the equation.
Add sea salt to taste.
Finally, add the roughly chopped cilantro and integrate. In my opinion, there is no such thing as too much cilantro in a guacamole.
Pico de Gallo
The Fresh Fiesta in a Bowl
Sometimes, simplicity is pure genius. This isn't cooked; it's a vibrant, fresh explosion of finely diced tomato, onion, and chile, brought to life with a squeeze of lime and a pinch of salt. It's the ultimate fresh garnish, adding a refreshing crunch and zing to everything from tacos to grilled fish to Mexican molletes.
Ingredients
2 tomatoes
¼ white onion
1 chile serrano
The juice of ½ a lime
Sea salt
Procedure
Dice the tomatoes, onion, chile serrano, lime and salt. Set aside.
Red Tomato & Chipotle Chile Salsa
Smoky Heat
This isn't just another red salsa; it's the perfect smoky counterpart to the bright zing of our Salsa Verde. Dive into its rich, captivating depth. The magic here comes from intensely roasting all the ingredients, lending a beautiful, slightly bitter char, balanced by caramelized sweetness, and, of course, that essential touch of salt. Get ready for a salsa that brings warmth, character, and a whole lot of flavor to your table.
Ingredients
6 red, ripe Roma tomatoes
½ onion
4 dried chipotle chiles
1 clove garlic
1 ½ teaspoon salt
Procedure
Roast the ingredients in a pan or on a comal (griddle). The chiles start smelling good. Take care not to burn the very dry chiles. If you are using canned chipotle, do not roast them.
If using a blender, add all the ingredients and blend (pulse?) until you have a smooth, yet chunky texture. If grinding on a molcajete, start with the garlic and salt, then the onion, chiles and finally the roasted tomatoes.
Add sea salt to taste.
So, what makes
the “perfect salsa” perfect?
There are many things that go into the mythical, ideal salsa. It may sound elusive, I know, so here are the five most important, according to yours truly.
Freshness: The Soul of the Salsa
In Mexico, the golden rule is simple: a good salsa is made in the moment. While there are a few stellar bottled exceptions (usually vinegary or oil-suspended), authentic flavor demands ingredients prepared just before serving, or consumed shortly after refrigeration. It's the vibrancy you can taste.
Chile: Not Just About Heat (But a Little Bit Helps!)
This point alone deserves its own book – and lucky for you, I've already written a post on it! Because in Mexico, 'chileness' is a complex symphony, not just raw heat. We're pushing for it to be recognized as the sixth flavor, right alongside umami. So, that 'guacamole' without chile? It's delicious mashed avocado, perhaps, but it's not guacamole.
Time: The Underrated Ingredient
We Mexicans love to boast that whipping up a fresh salsa is 'nothing easier or quicker.' While a few recipes are lightning-fast, the best salsas demand patience and love. Embrace the process; the depth of flavor is always worth it.
The ‘Just Right’ Salty Secret
A good Mexican red sauce for tacos, for instance, should always lean a little salty. My Abuela Tita had the perfect saying: 'picosita para que alcance y saladita para que sobre' (hot enough to ensure there’s enough for everyone and salty enough so there’s some left over for tomorrow). It's a balance you learn to feel.
Balance: Where Art Meets Alchemy
Ancestral Mexican techniques transform simple ingredients, coaxing out unexpected sweetness, acidity, bitterness, or piquancy. Take tatemar – charring an onion past what most would consider 'ruined.' This intense cooking caramelizes its sugars, adding beautiful bitter notes to the sweetness. Then, introduce the acidity of roasted tomatillos, the fierce heat of the chile, the perfect saltiness... Each flavor pulls at your palate from a different angle, and in that perfect dance of balance, pure umami is born.
Your Salsa Journey Starts Now!
The truth is, the best salsas are a journey of repetition, a willingness to play, and sometimes, a boldness to break a few rules. Are you ready to discover your own perfect salsa?
Happy salsa making! And when you do, share your creations with us on social media using #CasaJacarandaSalsas – we can't wait to see what you whip up!
