Salsa

Charring the ingredients in the broiler builds intense flavor without lighting a grill.

Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.

This bright and creamy dip is RSVP’ing yes to your next cookout.

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

These are the secret sauce(s) we’re stocking our fridges with all year round. 

An easy, chile-spiked tomato salsa for all your taco needs. 

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.

Nothing fancy here. Just a really damn good corn salsa recipe.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.

There will be boozy lemonade. And pasta salad. And chicken wings. Oprah is invited. Welcome.

Nothing beats serving this salsa still warm and freshly blended.

It's 157% better than the jarred stuff, and it's SENSATIONAL.

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

5 ways to use salsa verde, the bright, punchy green sauce that wakes up just about everything it touches.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

Sturdy enough for guac? Yup. Light enough for repeated snacking? Also, yup.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi.

This jewel-toned salsa recipe can be used on more than just crackers.