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.
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.
Salsa Macha Verde
Fresh poblanos and serranos, nutty seeds, and bright herbs blended into a smoky, citrusy salsa with vibrant heat and crunch.
Salsa Borracha
Charred tomatoes, serranos, onion, and garlic are ground into toasted cumin and chile de árbol, then finished with fresh lime, cilantro, and the aforementioned mezcal for a bright, punchy salsa that pairs perfectly with tacos.
Mango-Habanero Salsa
By charring ripe mangoes alongside habaneros, tomatoes, onion, and garlic, this mango habanero salsa develops a deep, smoky sweetness that perfectly balances its fiery kick.
Salsa de Habanero
A quick blender recipe, this smooth, creamy salsa has a crazy kick thanks to a dozen habanero chiles, plus carrot for sweetness and olive oil to aid in emulsion.
Salsa de Piña
It's fiery, a little sweet, and full of smoky depth from charring on the comal. It's the kind of salsa that wakes up anything you put it on.
Salsa de Aguacate
A bright green, super creamy avocado salsa — comes together so quickly, there's no excuse not to try it. No roasting, toasting, or extra prep needed — just fresh ingredients tossed straight into a blender.
Salsa de Chiltepín
Sautéed tomato, garlic, and onion, a splash of vinegar, and a spoonful of freshly ground chiltepín come together in a salsa that's bright, intense, and full of character.
Salsa de Chinicuiles
Charred tomatoes, fiery serrano chiles, earthy chinicuiles, and aromatic garlic and onion, all ground into a deep, smoky salsa typical of Hidalgo.
2 comments
Great recipes… enjoyed viewing each of them. Great Chef—learned a lot!
Will try making them soon
This is a gold mine of salsa knowledge transfer!