Get Lost in the Taco Salsas
Whether you dip into, spoon it on, or pour it over, there’s no wrong way to enjoy salsa on your favorite foods. And there are more versions than you may think!
Pico de Gallo: This colorful salsa consists of diced tomatoes, onions, minced green peppers, chopped cilantro leaves, and is completed by a splash of lime juice and a dash of salt.
Guacamole: Guacamole is a hearty salsa that is created with pureed avocados, minced green jalapeño or serrano peppers, diced onions, cilantro leaves, and sometimes tomato. Adding lime juice to guacamole keeps it fresh and a vivid color of green.
Salsa Verde Cruda: Raw green tomatoes (they remain green when ripe), onions, garlic, cilantro leaves, hot peppers, and a bit of salt are mixed together to produce this scrumptious uncooked salsa.
Salsa Verde Cocida: This green salsa has the same ingredients as salsa verde cruda, except that the ingredients are cooked in boiling water to produce a substantial sauce.
Salsa Roja: Salsa roja is made by using red tomatoes and this salsa can be prepared in many different ways. Hot pepper, garlic, onion, and cilantro leaves are the basic ingredients for salsa roja.
Salsa Borracha: Also known as drunken sauce, salsa borracha consists of green tomatoes, garlic, and pasilla chili peppers. The most crucial ingredient for this sauce is fermented agave sap called pulque. This sauce goes wonderfully over grilled meats.
Xnipec: Xnipec sauce cures julienne red onions and minced habanero peppers in sour orange juice. Afterwards, the mixture is seasoned with dried oregano leaves.
Peanut Salsa: Peanut salsa gets its thickness from peanuts and the dried hot peppers provide spiciness to this nutty-flavored sauce. Peanut salsa is exceptionally tasty on grilled dishes.
Mole: There are many types of moles or sauces and the Poblano mole has earned extreme popularity. More than 20 different ingredients including almonds, raisins, hot peppers, and even chocolate can be added to mole sauces. Mole is actually known as the most complicated sauce in the world!
Chiltomate: Popular over eggs, this salsa has a foundation of tomatoes and usually habanero chili peppers as well. Even though it contains spicy peppers as a main ingredient, chiltomate tends to be surprisingly on the mild side.
Salsa Bruja: Salsa bruja (witch sauce) resembles an infused vinegar that provides a spicy zing to seafood dishes, especially shrimp cocktail. A glass jar is filled with a concoction of vinegar, roughly chopped onions, garlic, carrots, and a slew of aromatic herbs. Sliced serrano peppers are added to the mixture to supply heat to the sauce.
Salsa Macha: Salsa macha is created by infusing olive oil with fried dried chili peppers and sometimes garlic and peanuts, too. The end result is a dressing that particularly complements fried fish. This sauce is basically a brew of hot peppers and very little else.