Pico de Gallo Salsa

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This universal salsa, also known as salsa fria, salsa cruda, salsa 
fresca, salsa Mexicana, and salsa picante, is served all over the 
Southwest and often shows up with non-traditional ingredients such as 
canned tomatoes, bell peppers, or spices like oregano. Here is the most 
authentic version. Remember that everything in it should be as fresh as 
possible, and the vegetables must be hand-chopped. Never, never use a 
blender or food processor. Pico de Gallo (“rooster's beak” for it's 
“sharpness”) is best when the tomatoes come from the garden, not from 
the supermarket. It can be used as a dip for chips, or for spicing up 
fajitas and other Southwestern specialties. Note: It requires advance 
preparation and will keep for only a day or two in the refrigerator.

Ingredients

4 serrano or jalapeño chiles, seeds and stems removed, chopped fine (or 
more for a hotter salsa)
2 large, ripe tomatoes, finely chopped
1 medium onion, chopped fine
1/4 cup minced fresh cilantro
2 tablespoons vinegar
2 tablespoons vegetable oil

Instructions

Combine all ingredients in a large bowl, mix well, and let the salsa 
sit, covered, for at least an hour to blend the flavors.

Serrano Salsa with Mangos and Tomatillos

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Not all Southwest salsas are tomato-based; this one utilizes tomatillos, 
the small “husk tomatoes” that are grown mostly in Mexico, but are 
available fresh or canned in many U.S. supermarkets. The natural 
sweetness of the mango blends perfectly with the tartness of the 
tomatillos. Note: This recipe requires advance preparation.

Ingredients

6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, minced
2 tablespoons chopped green onions, including the greens
1 mango, peeled, pitted and coarsely chopped
10 tomatillos, husks removed, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons olive oil

Instructions

Combine all ingredients in a bowl and allow to sit for at least three 
hours--and preferably overnight--to blend the flavors.

Salsa de Jalapeño o Serrano Asado (Roasted Jalapeño or Serrano Salsa)

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The simplicity of this salsa, imported from northern Mexico and popular 
in Texas, is deceiving, for it is one of the best all-around table 
sauces. The charred tomatoes and chiles have a robust flavor, and you 
can control the texture. Some cooks char onion slices on the grill and 
add them to this salsa.

Ingredients

2 large tomatoes
2 jalapeño or serrano chiles, stems removed
1/2 teaspoon salt, or to taste

Instructions

Grill the tomatoes and chiles by placing them 3 to 6 inches above the 
flames. Turn them often; they should be soft and the skins should be 
charred.
In a blender, pulse the tomatoes and chiles for 30 seconds to the 
desired consistency. Add salt to taste. The texture is smooth and the 
sauce is flecked with tiny bits of the charred chile and tomato skins, 
which add an interesting flavor.

Salsa Casera (Homemade Chiltepín Sauce)

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This diabolically hot sauce is also called pasta de chiltepín (chiltepín 
paste). It is used in soups and stews and to fire up machaca, eggs, 
tacos, tostadas, and beans. This is the exact recipe prepared in the 
home of my friend, Josefina Durán, in Cumpas, Sonora. Note: This recipe 
requires advance preparation.

Ingredients

2 cups chiltepíns (or other small, hot chiles)
8 cloves garlic
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 cup cider vinegar

Instructions

Combine all ingredients in a blender and puree on high speed for 3 to 4 
minutes. Refrigerate for one day to blend the flavors. It keeps 
indefinitely in the refrigerator.

Salsa de Ají (Ecuadorean Fresh Chile Sauce)

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This is a basic but classic Latin American salsa recipe collected in 
Ecuador. Although this recipe calls for the use of an electric blender, 
one can follow the traditional method of using a mortar and pestle. 
Ecuadorians are very fond of putting beans in their salsa. The most 
popular beans are the lupini, which are large white beans about the size 
of lima beans. Just add the cooked beans directly to the salsa. Use this 
salsa as a dip for chips or as a topping for grilled meats.

Ingredients

2 large tomatoes, seeds removed, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh cilantro
4 large, fresh ají chiles, seeds and stems removed, chopped or 
substitute yellow wax hot or jalapeño
1/2 cup water
Salt to taste

Instructions

Combine the tomatoes, onion, and cilantro in a bowl.
Place the chiles, water, and 3 tablespoons of the tomato and onion 
mixture in a blender or processor and puree until smooth.
Add the chile puree to the remaining tomato mixture and mix well. Salt 
to taste.