In Spanish, salsa literally translates to “sauce,” which means the word can cover a wide range of sauces and condiments. For example, “ketchup” is salsa catsup and “soy sauce” is salsa de soja. Of course, for this article we’re not concerned with ketchup or soy sauce – we want to talk about the salsas that are one of the foundations of Mexican cuisine.
There are countless varieties of salsa in Mexico, and countless ingredients that can be used. Some of the most common ingredients are tomatoes, onions, garlic, cilantro, lime juice, tomatillos, and of course, a wide range of chiles. The following are six of the most common salsas that you’ll see over and over again during your dining adventures in Mexico. A quick note: each of the following salsas can vary in spiciness from completely mild to unbelievably hot, depending on the type and amount of chiles used. When in doubt, you can always ask, “Qué tan picante es?” (“How spicy is it?”).
1. Salsa Mexicana (“Mexican Sauce”) – This is probably the most common salsa in Mexico, and is the one that most closely resembles the salsa sold in jars in the U.S. and Canada. It is uncooked, usually containing hand-chopped tomatoes, onions, cilantro, serrano chiles, lime juice, and salt. When finished, it contains the colors of the Mexican flag – green, white, and red. This type of salsa is also sometimes called pico de gallo (“rooster’s beak”).
2. Salsa Roja (“Red Sauce”) – Basically the same ingredients as salsa mexicana. The difference is that the tomatoes are first roasted, which imparts a smoky flavor, and then everything is pureed, which gives this salsa a much thinner consistency.
3. Salsa Verde (“Green Sauce”) – Tomatillos form the basis of this salsa. Tomatillos are sometimes called “green tomatoes,” but they aren’t actually related to tomatoes. Other ingredients include chiles, onion, cilantro, and lime.
4. Mole – There are many varieties of mole, but the most common is mole poblano, which originated in the town of Puebla. Mole is a thick, rich, dark brown salsa with a very complex flavor. Every cook has her own recipe, and there are hundreds of possible ingredients, but some of the main ones are unsweetened chocolate, multiple kinds of chiles, nuts, onions, garlic, and spices. It’s very time-consuming to make, so outside of restaurants it’s usually cooked on special occasions. It’s often eaten with chicken or turkey, and sometimes pork. The flavor is almost impossible to describe – try it!
5. Salsa Negra (“Black Sauce”) – A cooked salsa using dried chiles (usually chipotles), vegetable oil, and garlic.
6. Salsa Guacamole – The version that’s more familiar to North Americans is the chunkier variety, which uses avocado, tomato, onion, lime, and salt, and is usually eaten with chips. This is eaten in Mexico, too, but there’s also a blended, thinner version using avocado and cilantro. It’s smooth, mild, and is often eaten with fish tacos.
