12 Essential Salsas: Pico de Gallo, Salsa Verde, Salsa Roja, and more
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A masterclass in making 12 distinct types of traditional Mexican and Mayan salsas. This collection ranges from fresh, raw table salsas to complex roasted, boiled, fried, and stone-ground variations.
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🍳 Cooking Flow
Prepare fresh, raw salsas (Pico de Gallo, Salsa Verde Cruda, Xnipec) by finely dicing fresh ingredients and tossing with lime/citrus juice and salt. → Boil or roast tomatoes, tomatillos, and fresh peppers for cooked salsas (Salsa Verde Cocida, Salsa de Arbol, Salsa de Molcajeteada, Sikil P'ak). → Toast, fry, or rehydrate dried chilies (Guajillo, Arbol, Pasilla, Morita) to make deep, complex, smoky sauces. → Use a molcajete (volcanic stone mortar and pestle) for rustic salsas, grinding aromatics with salt first before adding tomatoes and chilies. → For seed-based salsas (Salsa Macha, Sikil P'ak), fry or toast seeds first to release oils, then blend with chilies and citrus.
Cooking Steps
Brief Cooking Order
Prepare fresh, raw salsas (Pico de Gallo, Salsa Verde Cruda, Xnipec) by finely dicing fresh ingredients and tossing with lime/citrus juice and salt. → Boil or roast tomatoes, tomatillos, and fresh peppers for cooked salsas (Salsa Verde Cocida, Salsa de Arbol, Salsa de Molcajeteada, Sikil P'ak). → Toast, fry, or rehydrate dried chilies (Guajillo, Arbol, Pasilla, Morita) to make deep, complex, smoky sauces. → Use a molcajete (volcanic stone mortar and pestle) for rustic salsas, grinding aromatics with salt first before adding tomatoes and chilies. → For seed-based salsas (Salsa Macha, Sikil P'ak), fry or toast seeds first to release oils, then blend with chilies and citrus.
Introduction
A masterclass in making 12 distinct types of traditional Mexican and Mayan salsas. This collection ranges from fresh, raw table salsas to complex roasted, boiled, fried, and stone-ground variations.
Step 1
【Pico de Gallo】Remove the stems and finely dice Roma tomatoes, white onion, and a serrano pepper to the exact same size. Toss them in a bowl with fresh lime juice, a generous pinch of salt, and chopped fresh cilantro.
Step 2
【Salsa Verde Cruda】Husk and quarter raw tomatillos. Roughly chop serrano peppers, garlic, and white onion. Place them in a food processor with lime juice and salt, and pulse until evenly chopped but still textured. Add cilantro at the end and pulse briefly.
Step 3
【Salsa Verde Cocida】Husk tomatillos and place them in a pot of cold water with jalapeno peppers. Bring to a boil and cook for 10 minutes until softened. Drain (reserve some cooking water), transfer to a blender with garlic, raw white onion, salt, cilantro, and a splash of cooking water, then blend until completely smooth.
Step 4
【Salsa Roja Taquera】Quarter Roma tomatoes, peel garlic, and cut white onion. Place them on a baking sheet and bake in a 400°F (200°C) oven on the top rack for 10-15 minutes until charred. Remove stems and seeds from Guajillo and Arbol chilies, toast them in a dry pan, then blend the roasted vegetables and toasted chilies with onion, lime juice, salt, and white vinegar until smooth.
Step 5
【Salsa de Arbol】Dry-toast a handful of Chile de Arbol, one Guajillo chili, white onion chunks, and garlic. Pour in water to cover, bring to a boil, and cook for 5-6 minutes. Transfer the softened chilies and aromatics to a blender, add fresh quartered tomatoes, salt, and some chili water, then blend until smooth.
Ingredients List
Important Notes
To maximize the amount of juice you get out of a lime, roll it firmly against the work surface before cutting it in half.
When frying dried chilies, wear a mask or ensure extremely good ventilation, as hot capsaicin will aerosolize and cause severe coughing.
A brand new molcajete must be seasoned before cooking. Grind dry white rice inside it repeatedly until the powder remains white (not grey), then grind garlic and salt into it.
Let toasted pumpkin seeds (pepitas) cool completely before grinding them; if ground hot, they will turn into a oily paste instead of a fluffy powder.
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