Author Archives: Andrew Cockrum

Tien Tsin Strawberry Salsa will hit you with heat and an acidic flavor at first bite, but your tastebuds will be rewarded after that first punch with the sweet and pleasant addition of strawberries and cinnamon basil leaves. I was inspired to make this salsa after I came across Tien Tsin Peppers and Sanaam ChilesContinue reading “Tien Tsin Strawberry Salsa”

Salsa Crema Asada features a variety of roasted ingredients with poblanos, anaheims, bell peppers, onion, garlic, and tomatillos blended with Mexican Crema. These flavors combine to make a tasty salsa that goes great with any food. I have made a Salsa Crema Verde in the past, but the biggest difference between that dish and SalsaContinue reading “Salsa Crema Asada”

Grasshoppers in a salsa? Yes, Salsa Chapulines contains grasshoppers, but before you say no to this dish, these insects are actually a very tasty addition to this delicious roasted salsa. Grasshoppers in Spanish are called “chapulines,” which is derived from the Nahuatl word “chapolin,” referring to grasshoppers as rubber balls. In many parts of MexicoContinue reading “Salsa Chapulines”

With the new year about to begin, let’s take a quick look back at some of our most popular salsas of 2022. No. 5 – Salsa del Mar This chunky salsa has the typical Pico de Gallo ingredients of tomatoes, cilantro, and chiles, but also possesses a coastal flair with the addition of pieces ofContinue reading “Top Salsas of 2022”

Tejocotes, also known as Mexican Hawthorn fruits, contain a bitter taste, but can provide sweetness from a high pectin content. They have large dark seeds in the middle, which explains why it is also referred to as the “stone fruit” in Nahuatl (texocotl.) Tejocotes are typically grown in the mountains of Mexico and Guatemala andContinue reading “Salsa de Tejocote y Chile Manzano”

X-Ni-Pek has the same concept as a pico de gallo with tomatoes, onions, and cilantro, but the addition of habañeros and sour oranges gives this salsa a tropical flair with a powerful heat. This salsa originated in the Yucatán from the Mayans. The name X-Ni-Pek is a Mayan phrase for “Wet Dog Nose,” which cameContinue reading “X-Ni-Pek”

Salsa Güerito y Coco has a bit of everything. A creamy texture, a fierce heat, and a hint of coconut makes this a unique salsa for your taste buds. This salsa took time to develop, as my earliest versions did not meet my satisfaction. I had been wanting to incorporate coconuts and güeritos into aContinue reading “Salsa Güerito y Coco”

Salsa Cariño is a new creation I made based off my usual tomatillo chiltepín salsa, but increasing the sweetness with the inclusion of honey. Cariño in Spanish refers to someone you love who is very kind or sweet. It’s like calling someone “my dear” or “my honey.” That word is very appropriate for this dishContinue reading “Salsa Cariño”

Salsa Hoja Santa Chipotle is a delicious blend of heat, smokiness, and herbs that can be served as an addictive appetizer for your party or a tasty side dish to your main course. The salsa is not overly spicy, but provides enough of a spark from the chiles de árbol to keep you humble. ChipotleContinue reading “Salsa Hoja Santa Chipotle”

Sunday Salsa will be going on hiatus for a few months as I focus on school commitments. The website will still be up and running during that time and you can find lots of great recipes in our salsa gallery. 🌶 “Un Día sin Chile, es como un Día sin Sol” 🌶