Salsas & Sauces

A good salsa is a ratio, not a guess. This collection covers the table salsas of Mexican home cooking — fresh pico de gallo, blended reds and greens, and the chile-toasting technique behind them — with amounts you can scale and taste-adjustment notes for when your tomatoes are watery or your chiles run hot. Every recipe here is internally consistent: ingredient lists match the steps, yields are stated honestly, and storage guidance follows standard food-safety practice for fresh, uncooked preparations. We tell you what keeps for three days and what is only worth eating the day it's made.