Words and Photo by Stephanie Cameron

In Mexico, salsa isn’t just an accompaniment—it’s the center of the table, the element that wakes everything up and draws out the flavors of a dish. The three salsa recipes I learned from Casa Crespo are rooted in tradition, each one distinct with just a few shifts in ingredients, bringing its own kind of brightness, heat, and character to the plate.

Salsa de Jitomate Asado

(Roasted Tomato Salsa)
Makes 3/4 cup

“The salsa de jitomate asado is a basic sauce, and you only have to change the chiles to give it a different flavor. You can use green or dried chiles. Also, adding extra ingredients can modify or enrich the salsa, such as roasted avocado leaves, cumin seeds, agave worms, onion, chopped coriander [cilantro], and avocado cubes,” says Chef Carrizosa.

  • 3 Roma tomatoes
  • 1 clove garlic
  • 1/2 kosher salt
  • 1 chipotle in adobo sauce

On a stovetop over high heat, using a comal or thick-bottomed pan, roast tomatoes until soft and charred.

In a blender, mix tomatoes, garlic, salt, and chipotle in adobo. Blend until smooth. Serve in a sauce dish. The salsa, stored in an airtight container, will keep in the refrigerator for up to 2 weeks.

Molcajete version

In the molcajete, first grind garlic with the salt. When ground, add the chipotle, grind, and then add tomatoes. Continue grinding until achieving the desired texture. Serve in the molcajete or in a sauce dish.

Salsa Roja Cruda

(Raw Red Salsa)
Makes 1 1/2 cups

  • 3 heirloom tomatoes, quartered
  • 1 serrano, stem and seeds removed
  • 1 clove garlic
  • 1/4 small onion, diced
  • Salt, to taste

In a blender, mix tomatoes, chile, garlic, and onion. Blend until very smooth. Pour into a sauce dish. Season to taste. The salsa, stored in an airtight container, will keep in the refrigerator for 5–7 days.

Salsa Verde Cruda

(Raw Green Salsa)
Makes 1 1/2 cups

  • 12 tomatillos, shelled and halved
  • 1–2 jalepeños, stem and seeds removed
  • 1 clove garlic
  • 1/4 small onion, diced
  • 1/4 cup cilantro
  • Salt, to taste

In a blender, mix tomatillos, jalepeños, garlic, onion, and cilantro. Blend until very smooth. Pour into a sauce dish. Season to taste. The salsa, stored in an airtight container, will keep in the refrigerator for 5–7 days.

+ other stories

Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.