We’re excited to showcase the incredible salsas of Gustavo Romero, the talented chef behind Oro by Nixta. Salsa is an essential part of any great meal, and there’s no single way to make it. Whether you’re roasting, charring, boiling, or keeping things raw, each method brings out different flavors. From fresh to dried chiles, to grinding in a molcajete or blending, the possibilities are endless. You can customize your salsa to your exact liking—adjust the heat, add your favorite spices, or amp up the acidity.

In this series of videos and recipes, we’ll explore the different techniques that make each salsa unique, giving you a deeper appreciation for this flavorful staple and helping you create salsas that are perfect for any dish. Your tacos will thank you.

Molcajete

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Salsa Macha

An oil-based salsa, similar to chili crisp, made with a customizable blend of nuts, seeds, and chiles to elevate any dish or snack.

Salsa de Molcajete

Tomatoes, onion, garlic, and chiles are charred on the comal and then go straight into the molcajete, where their flavors meld in the most harmonious of ways.

Salsa Roja

This classic roasted red salsa combines tomatoes, garlic, onion, and a mix of morita and pasilla chiles, toasted to perfection and mashed in a molcajete.

Salsa Verde

This salsa is both spicy and bright, not to mention versatile. The tomatillos, serrano chiles, garlic, and onion in this salsa can be boiled, sautéed, or used raw based on your preference.

Salsa Cruda

A "raw" salsa that is fresh, vibrant, and comes together in minutes — just chop, mash, and mix!

Salsa Taquera

Fresh tomatillos, smoky chile de árbol, and fragrant garlic and onion, all cooked and blended to create a smooth, rich texture.