The Ultimate Guide to Mexican Salsas You Can Make at Home

Why Salsa Is the Soul of Mexican Food

In Mexico, no meal is complete without salsa. Not the jarred stuff from the supermarket shelf, but proper, freshly made salsa that sings with flavour. A good salsa can elevate even the simplest taco into something extraordinary, and making them at home is one of the easiest ways to bring authentic Mexican flavour into your UK kitchen.

The word "salsa" simply means "sauce" in Spanish, and Mexico has hundreds of regional variations. These seven recipes cover the essential styles, from raw and fresh to cooked and smoky, giving you a comprehensive foundation for Mexican cooking.

1. Pico de Gallo (Fresh Tomato Salsa)

The simplest and most versatile Mexican salsa. Pico de gallo (literally "rooster's beak") is a chunky, raw salsa that takes five minutes to make and pairs with virtually everything.

Ingredients

• 4 ripe tomatoes, finely diced
• Half a white onion, finely diced
• 1-2 fresh green chiles (jalapeño or serrano), finely chopped
• Large handful of fresh cilantro, roughly chopped
• Juice of 1-2 limes
• Salt to taste

Method

Combine all ingredients in a bowl. Season with salt and lime juice. That is genuinely it. Let it sit for 10-15 minutes before serving to allow the flavours to meld. Use within 4-6 hours for the best texture.

UK tip: British tomatoes can be watery. Choose vine-ripened or cherry tomatoes for the best flavour. In winter, Sainsbury's Taste the Difference or M&S own-brand tomatoes tend to have the most flavour.

2. Salsa Roja (Cooked Red Salsa)

A smooth, rich, cooked salsa that is the workhorse of Mexican kitchens. This is the salsa ladled over enchiladas, spooned onto huevos rancheros and served alongside every taco.

Ingredients

• 6 ripe tomatoes
• 2 dried guajillo chiles (or 1 tsp chili flakes as substitute)
• 1 dried ancho chile (or 1 tsp smoked paprika as substitute)
• Half an onion, roughly chopped
• 3 cloves garlic
• Salt to taste

Method

1. Dry roast the tomatoes, onion and garlic in a heavy pan until charred in spots (about 10 minutes).
2. Meanwhile, toast the dried chiles briefly, then soak in hot water for 15 minutes.
3. Blend everything together until smooth. Season with salt.
4. For a silkier sauce, strain through a sieve and then fry in a tablespoon of oil for 5 minutes.

3. Salsa Verde (Green Tomatillo Salsa)

Bright, tangy and with a distinctive tartness, salsa verde is made with tomatillos rather than tomatoes. It is essential for chilaquiles verdes, enchiladas verdes and as a taco condiment.

Ingredients

• 500g canned tomatillos, drained (available from Mexican ingredient shops and online; some Waitrose stores stock them)
• 1-2 fresh green chiles (jalapeño or serrano)
• Half a small onion
• 1 clove garlic
• Handful of fresh cilantro
• Salt to taste

Method

Simply blend all ingredients together. For a milder salsa, remove the seeds from the chiles first. For a cooked version, simmer the tomatillos with the chiles, onion and garlic for 10 minutes before blending.

UK substitute: If you cannot find tomatillos, a combination of green tomatoes and gooseberries approximates the tartness, though the flavour is not identical.

4. Salsa de Chipotle (Smoky Chipotle Salsa)

Rich, smoky and with a slow-building heat, chipotle salsa is perhaps the most crowd-pleasing Mexican salsa for British palates. The smoky flavour reminds many people of BBQ sauce, making it an easy entry point.

Ingredients

• 3-4 chipotles in adobo (from a can, plus 2 tbsp of the adobo sauce)
• 1 can (400g) chopped tomatoes
• 2 cloves garlic
• 1 tsp ground cumin
• Salt to taste

Method

1. Blend all ingredients until smooth.
2. Simmer in a saucepan for 15 minutes, stirring occasionally, until thickened.
3. Adjust salt and add a pinch of sugar if the sauce is too sharp.

This salsa keeps for up to a week in the fridge and freezes brilliantly.

5. Guacamole

Technically a salsa rather than a dip, guacamole is Mexico's most famous export and also its most frequently butchered. Authentic guacamole is simple, chunky and lets the avocado shine.

Ingredients

• 3 ripe avocados
• Half a white onion, finely diced
• 1 fresh green chile, finely chopped
• Handful of fresh cilantro, chopped
• Juice of 1-2 limes
• Salt to taste

Method

Halve the avocados and scoop the flesh into a bowl. Mash roughly with a fork, leaving plenty of chunks. Stir in the onion, chile, cilantro, lime juice and salt. Taste and adjust seasoning.

What NOT to add: Sour cream, garlic, cumin, tomatoes or any other creative additions. Traditional guacamole needs none of these.

UK avocado tip: Buy avocados from Tesco or Sainsbury's 3-4 days before you need them and ripen at room temperature. They are ready when they yield to gentle pressure but are not mushy.

6. Salsa Macha (Crunchy Chile Oil Salsa)

A textured, oil-based salsa packed with toasted chiles, garlic and nuts. Salsa macha has become enormously trendy in recent years, and for good reason: it adds an addictive, crunchy, spicy dimension to everything from tacos to fried eggs to avocado toast.

Ingredients

• 100ml neutral oil (sunflower or vegetable)
• 6-8 dried chiles de árbol (or dried bird's eye chiles)
• 4 cloves garlic, thinly sliced
• 50g peanuts (unsalted)
• 2 tbsp sesame seeds
• 1 tbsp white wine vinegar or apple cider vinegar
• Salt to taste

Method

1. Heat the oil in a skillet over medium heat. Add the dried chiles and fry for 2-3 minutes until darkened but not burnt. Remove with a slotted spoon.
2. In the same oil, fry the garlic slices until golden (1-2 minutes). Remove.
3. Add the peanuts and sesame seeds to the oil and toast for 2 minutes. Remove the pan from the heat.
4. Roughly chop or crumble the fried chiles and garlic. Combine everything in a jar: the oil, chiles, garlic, peanuts, sesame seeds, vinegar and salt.
5. Let it cool completely before sealing. It will keep for weeks in the fridge.

7. Habanero Hot Sauce

For those who enjoy serious heat, this Yucatecan-style habanero sauce delivers a fruity, floral fire that is addictively delicious. A little goes a very long way.

Ingredients

• 4-6 habanero or scotch bonnet peppers
• 1 carrot, roughly chopped
• Half an onion, roughly chopped
• 3 cloves garlic
• Juice of 2-3 limes or sour oranges
• 100ml white vinegar
• Salt to taste

Method

1. Roast the peppers, carrot, onion and garlic in a dry pan until charred.
2. Blend with lime juice, vinegar and salt until smooth.
3. Bottle and refrigerate. It will keep for several weeks and actually improves with age.

Safety warning: Wear gloves when handling habaneros and do not touch your eyes. Open windows when blending, as the fumes can cause coughing.

Pairing Guide

• Pico de gallo: Tacos, grilled meat, alongside any main dish
• Salsa roja: Enchiladas, huevos rancheros, as a cooking sauce
• Salsa verde: Chilaquiles, enchiladas verdes, pork dishes
• Chipotle salsa: Burritos, grilled chicken, as a marinade base
• Guacamole: Tacos, tortilla chips, as a side with any Mexican meal
• Salsa macha: Fried eggs, tacos, avocado toast, rice bowls
• Habanero sauce: Sparingly on tacos, ceviche, grilled fish

Master these seven salsas and you will have the foundation for a lifetime of Mexican cooking. Browse our recipe collection for dishes to pair with your homemade salsas, and find ingredients at our recommended Mexican shops in the UK.