8 Great Takes on Salsa

Salsa Picante
Photo: John Cullen

We have a spread of salsa recipes whether you have habanero, citrus, mango, or tomatoes on-hand. Chefs Enrique Olvera, Rick Bayless, and Alex Stupak even share a few favorites.

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Habanero Salsa

Habanero Salsa

Habanero chiles are incredibly fiery but their naturally fruity flavor is delicious with the orange juice in the salsa here. To make the salsa even sweeter (which helps balance the heat), the chiles and onions are roasted before being blended with the other ingredients.

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Four-Citrus Salsa

Four-Citrus Salsa
© Lucy Schaeffer

Juicy bits of orange, grapefruit, lemon and lime form the base of this vibrant salsa; green-olive tapenade and sliced red onion add extra zestiness, which makes this salsa so good on everything from fish to avocado.

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Mango-Tomato Salsa

5 Reasons to Add Fruit to Your Salsa
© IAN KNAUER

Fresh mangoes help balance the spiciness in this classic Mexican recipe.

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Roasted Fresh Chile Salsa (Salsa de Chile Fresco Asado)

Roasted Fresh Chile Salsa
© Lucy Schaeffer

You can think of this salsa as a not-too-smooth, fresh version of your typical rusty-orange hot sauce — fresh chiles replace dried ones, fresh lime juice replaces vinegar. In its pure simplicity (no additions, no riffs), this salsa is one of Rick Bayless's favorites, too.

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Grilled-Tomatillo Salsa Verde

Grilled-Tomatillo Salsa Verde

Lightly charring the vegetables before pureeing them gives this salsa verde an alluring smokiness; fresh cilantro and tart lime juice added at the end make all the flavors pop.

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Salsa Verde

Salsa Verde
© Con Poulos

Chef Enrique Olvera's garlicky tomatillo salsa is great on everything from tacos and enchiladas to seafood, roast chicken and pork.

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Árbol Chile Salsa

Árbol Chile Salsa

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. According to Stupak, the salsa lasts indefinitely and even improves with age.

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Salsa Negra

Salsa Negra
© John Kernick

Chef Carlos Salgado makes this smoky, spicy, rich salsa negra with black garlic and two types of dried chile. He also uses it to spike rice and beans, but you may want to put it on absolutely everything.

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