Our Favorite Salsa Recipes

Molcajete with salsa roja

Have you heard the saying "un taco sin salsa, no es taco"? We stand behind it so much, we'd put it on a t-shirt.

The world of salsas is vast, and techniques for making them abound. You can roast your ingredients, char them on a Comal, pan-fry them, boil them, or use them raw. Chiles can be fresh or dried. You can pulse your ingredients in a blender, grind them in a Molcajete, or chop them by hand. Salsas are endlessly customizable: adjust the level of heat, add your preferred spices or herbs, introduce smoke or acidity ... it's all up to you.

It can be easy to get lost in the sauce, but fear not: we've carefully curated a collection of our favorite salsa recipes. From timeless classics to unique twists bursting with flavor and, of course, a kick of spice, we've got your salsa needs covered.

P.S. Can't find the salsa you're craving or want to share your favorite salsa recipe with us? Drop us a comment! And, of course, don't forget to check out Our Favorite Taco Recipes to pair with your salsas. 

Salsa Roja
Salsa roja in a molcajete

Salsa Roja, also known as Salsa Chorreada or Salsa Molcajete, is a taco night classic, pairing perfectly with any protein. This recipe comes courtest of the Juárez family, makers of our beloved Molcajete, and features vibrant flavors of pipitza, a Mexican herb with citrusy and peppery notes.

Salsa Verde
Salsa verde in a molcajete

This classic salsa verde recipe also comes from our partners in Puebla, and adds a bright, tart kick to any dish with its blend of tomatillos, serrano peppers, and garlic.

Chile de Árbol Salsa
Taco de carne asada topped with salsa de chile de árbol

This three-ingredient salsa is much more than the sum of its parts. A favorite family recipe of our Community Manager Miguel, it's best enjoyed with charred steak and fresh corn tortillas. Sometimes, less is more.

Salsa Borracha
Salsa borracha in a molcajete

Salsa Borracha, or "drunken salsa," gets its name from the addition of beer, mezcal, or tequila. Pan-fry ingredients, slow-cook with beer (alcohol evaporates), then grind for texture. Finish with lime, cilantro, and onion.

Salsa Ceniza
Taco de carne asada topped with salsa ceniza

This fiery Salsa Ceniza gets its color and smoky flavor from a burnt tortilla (really, we want you to burn it), roasted spring onions, and spicy chile de árbol. From chef Anastacia Quiñones-Pittman, it's a must for carne asadas.

Salsa de Chicatanas
Bowl with chicatanas

This Oaxacan salsa gets its brown buttery, rich flavor from rare Chicatana ants, harvested during the rainy season. You've never tasted anything like it.

All Comments


I received my tortilla press. It’s awesome.


I’m going to try the salsa verde this weekend for Father’s Day. Thank you for sharing!

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