Salsa

Chile

Chancho en piedra is a Chilean salsa that is essentially a variation of pebre salsa with more sauce-like consistency. Apart from the tomatoes, it contains garlic, chili peppers, onions, olive oil, salt, pepper, and parsley or coriander. It is recommended to serve it with bread, sopapillas, or empanadas. The name chancho en piedra means pig on a stone or pig on a rock, referring to the preparation of this salsa in a stone mortar and pestle.

Chancho en piedra

Mexico

Chiltomate is a rich Yucatecan salsa consisting of tomatoes, habanero chili peppers, coriander, and onions. Tomatoes, habaneros, and onions should be roasted before being blended with coriander and salt. Once prepared, chiltomate should have a thick consistency with some chunks remaining in the salsa, while the flavor should be spicy, sweet, and slightly smoky. It is recommended to serve it with papadzules, enchiladas, or huevos motulenos.

Chiltomate

Guacachile is a traditional salsa originating from the region of Oaxaca. The salsa is usually made with a combination of serrano chili peppers, onions, garlic, lime juice, oil, and salt. Despite the name, the salsa doesn't contain avocados &ndash; it's creamy from the oil that's used for frying the chili peppers and looks visually similar to guacamole. In order to prepare guacachile, the chili peppers are fried in oil, then blended with the onions, garlic, lime juice, water, and a bit of salt to taste. Once done, guacachile salsa is typically served with taquitos and a cold beer on the side.

Guacachile

Often referred to as Chilean salsa and being the most popular condiment in the country, the versatile pebre is a staple in Chile. It is created with a combination of spicy and crunchy ingredients, with the addition of fragrant fresh herbs doused in a sour vinegar coating. Most common elements in pebre are garlic, traditional spicy aji peppers, cilantro, onions, vinegar or lemon juice, olive oil, and occasionally tomatoes. All of the ingredients are chopped, thoroughly mixed, and shortly rested, allowing the flavors to blend. Pebre is best served freshly prepared, but can be kept in the fridge for a short period. The main characteristic of pebre is that no variation is like the other. Each restaurant or Chilean household has their unique and favorite version in which the ingredients are often swapped, and proportions may vary. Depending on the choice of ingredients and amounts used, its texture can range from chunky and texturally diverse to the more sauce-like, liquid versions. Chilean tradition suggests that pebre can be served with almost anything. Whether complementing meat, scrambled egg, grilled chorizo, plain vegetable dishes, or served as a dip for empanadas, sopaipillas, and bread rolls, it is an omnipresent accompaniment during any Chilean meal.

Pebre

Salsa borracha is a traditional salsa originating from Mexico, and it's especially popular in Oaxaca. Although there are many versions of this drunken salsa made with tequila, dark beer, or orange juice, in Oaxaca it's usually made with a combination of tomatillos, chili peppers, mezcal, garlic, vinegar, bay leaves, and salt. The tomatillos are broiled until lightly charred, while the chili peppers and garlic are toasted in a skillet and then soaked in boiling water until soft. All ingredients are blended until smooth, seasoned with salt, then served and often enjoyed with totopos and a michelada on the side.

Salsa borracha de Oaxaca

Salsa criolla is the onion-based condiment served alongside many Peruvian and Argentinian dishes. Next to thinly sliced onions, it can incorporate a huge variety of ingredients such as bell peppers, avocados, jalape&ntilde;os, tomatoes, and generous amounts of freshly chopped parsley and cilantro. Usually seasoned with salt, vinegar, and lime juice, salsa criolla is versatile, easy to prepare, and should always be served fresh. It is mostly enjoyed as a complement to grilled meat, sandwiches, rice, and popular Peruvian ceviche dishes. In Puerto Rico, salsa criolla denotes a different type of salsa based on tomato sauce with garlic, peppers, onions, sofrito, and white wine, but the ingredients are variable. The Puerto Rican version of salsa criolla is typically served with seafood, mofongo, and various meat dishes.

Salsa criolla

Salsa de cacahuate y chile de &aacute;rbol is a Mexican peanut sauce with a smooth texture. It consists of roasted peanuts, olive oil, &aacute;rbol chiles, onions, vinegar, garlic, allspice, peppercorns, and thyme. The ingredients are first cooked, then blended or mashed until smooth. Although this sauce can be used with numerous dishes, it is recommended to spoon it over roast chicken or shrimp.

Salsa de cacahuate y chile de árbol

Salsa de canela botanera is a traditional salsa originating from the Oaxaca region. The salsa is usually made with a combination of &aacute;rbol chili peppers, cinnamon, garlic, tomatoes, onions, coriander, and salt. The garlic and chili peppers are dry-toasted in a pan, then mixed with cooked tomatoes and cinnamon. The ingredients are blended and pur&eacute;ed until smooth, and then mixed with the chopped onions and cilantro. Once done, salsa de canela botanera is often served with tortilla chips.

Salsa de canela botanera

Salsa de chapulines is a traditional salsa originating from the Oaxaca region. It's usually made with a combination of chapulines (dried grasshoppers), tomatillos, oil, onions, garlic, chili peppers (morita or chipotle), lime juice, and salt. The tomatillos are boiled, the garlic and onions are saut&eacute;ed in oil, the hot peppers are toasted in a pan, and the grasshoppers are fried until crispy. The ingredients are then blended with water and a bit of salt and lime juice, and this grasshopper salsa is ready to be enjoyed.

Salsa de chapulines

Salsa de chipotle quemado or burnt chipotle salsa is a flavorful Mexican sauce made by toasting dried chiles until they develop a brown color, then combining them with onions, agave syrup, apple cider vinegar, garlic, and salt. This smoky salsa is often used as a complement to robust meat dishes made with lamb or goat.

Salsa de chipotle quemado

Salsa de pi&ntilde;a picante is a refreshing Mexican salsa made with a combination of chopped pineapple, coriander, jalape&ntilde;os, minced onions, lime and orange juice, salt, and sugar. The preparation is extremely simple &ndash; all ingredients are mixed together in a bowl, and then served, ideally at room temperature. This salsa is best served with steaks.

Salsa de piña picante

Salsa macha is a traditional salsa originating from Orizaba in Veracruz. Although there are many variations, this spicy salsa is usually made with a combination of chili peppers, oil, peanuts (or similar nuts), garlic, sesame seeds, and salt. The peanuts, chili peppers, garlic, and sesame seeds are browned in oil, cooled, then mixed with more oil and blended to a semi-coarse consistency. The salsa is seasoned with salt to taste, and it's then served as a condiment with Mexican dishes such as tortas, enchiladas, tacos, or burritos.

Salsa macha

Salsa ranchera is a traditional salsa originating from Puebla. It's made with a combination of poblano chili peppers, jalape&ntilde;os, tomatoes, onions, garlic, roasted cumin seeds, oregano, chicken stock, olive oil, and sea salt. The chili peppers are peeled and seeded, then blended with tomatoes, onions, garlic, cumin seeds, oregano, stock, and olive oil. If the mixture becomes too thick, it's recommended to add some water. Once prepared, this traditional Mexican salsa is typically served with fish, meat, or poultry, but it's also often used with tacos.

Salsa ranchera

Salsa verde is a traditional salsa that's made with a combination of tomatillos, garlic, cilantro, chili peppers, onions, and sea salt. There are three versions of salsa verde - the tomatillos in each are used raw, roasted, or stewed. If the tomatillos are roasted, they are usually mashed into a paste in a molcajete &ndash; a traditional mortar and pestle. The resulting salsa can be thin or thick, depending on personal preferences, but it is important that the tomatillos remain the star of the dish. This tasty salsa can be served as an accompaniment to various meat and fish dishes, enchiladas, tacos, and tostadas.

Salsa verde

X&rsquo;nipek is a Mexican salsa that is similar to the popular pico de gallo. It originates from the Yucatan peninsula. It consists of finely chopped tomatoes, charred onions, charred habanero chiles, cilantro, and sour orange juice. The ingredients are simply combined in a bowl, seasoned with salt, then served, either as a side dish or as a topping for tacos or empanadas. In Mayan, x&rsquo;nipek means dog&rsquo;s nose, referring to the heat of this flavorful salsa &ndash; if you consume it, your nose will surely run.