Spice up your meals with the 15 best types of salsa! From classic roja to nutty macha to pico de gallo and verde, every salsa lover needs to try them all.
There’s so much more to this condiment than just red or green. Chunky, blended, boiled, roasted, or raw is just the start.
Some salsas load up on the dried chilis. Others keep things simple and fresh. There are even versions that swap the tomatoes for nuts.
Think you know your salsa? You’re in for a surprise or two. So grab some chips and get ready to dive into the best types of salsa.
Pico de gallo is like the mother of all salsas. It’s a classic you can put on just about anything and everything. Tacos, burritos, quesadillas, chili, you name it!
Tomatoes, cilantro, white onion, jalapenos, and lime are the signature ingredients. Chopped up into small pieces, they create the freshest chunky salsa around.
And it includes all the colors of the Mexican flag, too.
2. Salsa Verde
Walk into any taco shop and they’ll ask, “Red or green?” If you choose the latter, you won’t want to miss this.
The mix of roasted tomatillos, white onions, cilantro, and jalapenos is so addicting. It’s a little sweet, smoky, tangy, garlicky, and bright.
You can make a big batch and have legit salsa verde all the time. So there’s no more need to load up on extra cups from the taco shop.
3. Salsa Roja
Are you team roja? Then this red salsa is for you! It’s a restaurant-quality classic you can make with less than 10 ingredients.
The jalapenos add a spicy kick to the bold tomato base. Balanced with garlic, onion, lime, and cumin, it has the flavor you crave.
You won’t find any canned stuff here, either. It’s made with nothing but the freshest ingredients.
Ranchera is another chip-worthy condiment. This roasted red salsa is big on flavor and big on spice.
Roma tomatoes, white onion, garlic, and chili peppers are the key ingredients. To take it up a notch, this version adds chipotle pepper in adobo. It gives the salsa a complementary smokiness.
Watch out, as this one isn’t for the faint of heart. It calls for 10 whole jalapenos, seeds and all!
Give your salsa a tropical twist with pineapple. It’s not your typical salsa ingredient, but the flavors are in harmony.
There’s tangy pineapple, sweet tomatoes, spicy jalapeno, pungent red onion, and fresh cilantro. Add lime juice to bring it all together.
Serve it as a party dip or add it to a meal. Grilled salmon, chicken skewers, and pork tacos are some ideas.
6. Mango Salsa
Fish tacos, meet mango salsa. These two are a match made in heaven!
This tropical delight is great with all kinds of Mexican food. It’s sweet, fresh, tangy, and not too spicy.
Bell peppers give it a crunch while mango and pineapple make it extra fruity. It’s so yummy, I could eat it with a spoon.
7. Peach Salsa
Another fruit salsa you have to try is this peach version. All the bright colors make it look like a fiesta in a bowl!
And yes, it tastes as good as it looks. The sweet peaches meld with tangy pineapple, crisp bell peppers, fresh cilantro, onion, and lime.
Of course, no salsa is complete without a hint of heat. So add as much chili powder as you like.
Salsa taquera is one of the most common types around. It’s a traditional style you find at taquerias and taco stands. Roma tomatoes, chiles de árbol, garlic, and white onion are the signature ingredients.
Blended and boiled, it’s a thick salsa with a bright orange color. Add it to your meals for a spicy and tangy kick.
Need a quick and simple appetizer to serve a crowd? Black bean salsa is your answer. It mostly calls for pantry staples and only a few fresh ingredients. Plus, it only takes 15 minutes and it’s make-ahead friendly.
Canned black beans, fire-roasted tomatoes, and corn give it a Tex-Mex flare. And the pickled jalapenos add some briny heat.
Serve it as a dip, condiment, side, or salad.
10. Corn Salsa
Top all your Tex-Mex favorites with this corn salsa. It has the sweet, fresh, and zesty twist your meals are missing.
All the ingredients are easy to find and inexpensive. And it doesn’t require a lot of effort to throw it together. This 10-minute salsa is as simple as chopping and mixing.
Salsa is typically associated with Mexican fare. But it’s a staple in Peruvian cuisine, too!
If you’re looking to branch out, give salsa criolla a try. It’s more of a relish than a tomato-based salsa. Red onion, aji amarillo peppers, and cilantro mix with lime juice.
Add it to any recipe needing a punchy kick. It’s wonderful with Peruvian dishes such as papa rellena and yucca fries.
Fellow avocado lovers, I saved this one just for you. Salsa de aguacate is a creamy, fresh, and spicy delight!
Tomatillos lend their sweetness while jalapenos and serranos bring the heat. Keeping everything in balance are two avocados. It’s a dreamy guacamole alternative that only takes 10 minutes.
Double up and add it to your favorite vegan avocado recipes. Or pair it with proteins like seafood, shredded pork, or chicken.
Tomatillos often come roasted in salsas. But have you tried using them raw? They’re fantastic!
Chopping them up fresh gives green salsa a whole new perspective. It’s sweet, spicy, smoky, and super fresh. Yes, I said smoky! The chili peppers get charred for an added twist.
If you want something new and different, salsa de cacahuate is just the thing. There are no tomatillos or plum tomatoes in this dip. Instead, it’s all about the peanuts. They’re blended with arbol chilies, onions, and garlic into a smooth condiment.
But don’t let the creamy appearance fool you. Salsa de cacahuate is hot!
15. Salsa Macha
Head down to Veracruz, Mexico and you’ll find salsa macha. Despite the fiery appearance, the heat is mild. But what it lacks in Scoville units it more than makes up for in flavor.
It’s packed with peanuts, three types of dried peppers, and sesame seeds. Apple cider vinegar gives it some tang and oregano adds herbaceousness.
Use it as a topping just like hot sauce.
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