12 ESSENTIAL SALSAS

Combine all ingredients and add to a bowl. Taste for seasoning and adjust lime and salt based on your preference and the saltiness of your chips.

Add quartered tomatillos to the basin of a food processor along with the quartered serranos.

Smash your clove of garlic and roughly chop your white onion - adding both to the food processor.

Add the juice of 1 lime and about 2 tsp of kosher salt to the food processor.

Pulse the food processor to get an even chop on everything inside. Add your chopped cilantro to the food processor.

Resume pulsing the processor until it reaches the salsa consistency. Taste for seasoning and adjust to your preference.

Drop tomatillos and jalapeños in a pot of salted cold water. Bring to a boil and boil for 10 minutes.

Add the tomatillos and jalapeños plus 1 cup of cooking water to a blender (or food processor). Add white onion, garlic, 2 tsp kosher salt, and ¼ cup cilantro.

Turn the blender on slowly and push the ingredients into the bottom and blend until a desired consistency is reached.

Taste for seasoning and adjust salt or lime to your preference.

Spread tomatoes out on a parchment-lined baking sheet. Add garlic cloves and onion chunks to baking sheet as well.

Put into a 400°F oven for 10-15 minutes, until color develops on the outside of the tomatoes. Pro tip: put the tray near the top of the oven.

While that’s roasting, rip open the guajillo chiles and remove their seeds. Tear up the guajillo and chiles de árbol into small pieces and put them into a dry saucepan. Cook them over medium heat for 3-5 minutes, until aromatic but not smoking.

After taking the tomato tray out of the oven, add everything to a blender.

Next, add toasted chiles and additional roughly chopped onion. Add the juice of one lime and a hefty pinch of salt. Add a splash of white vinegar - about 2 tsp.

Slowly blend and mash the ingredients until the salsa consistency is reached. Taste and adjust seasoning as needed.

Put chiles, garlic, and white onion in a dry sauce pan over medium heat. Dry roast until the chiles are fragrant.

Pour water into the sauce pan - just enough to cover all of the ingredients. Bring to a boil and cook for 5-6 minutes to soften.

Add softened vegetables to a blender, reserving the water for later.

Add the quartered tomatoes and a generous pinch of salt.

Blend into a smooth consistency. Taste and adjust seasoning as necessary.

Stem and de-seed all of the dried chiles.

In a medium fry pan, add ¼ cup oil over medium low. Add onion and garlic and fry until they get some color.

Add dried chiles and make sure they are coated in oil. Turn down the heat to low.

Add 2 cups of water to the fry pan and bring to a simmer. Cover and let cook for 15 minutes until everything is soft.

Pour the vegetables and their water into the blender. Very gently blend - slow at first. Don’t go all the way smooth so that the salsa has a little texture.

Add the salsa back into the fry pan and cook until it’s the texture of tomato paste - reduced by a third.

Once removed from the heat, add worcestershire, brown sugar, vinegar, and maggi. Stir and add a little salt. Taste for seasoning.

Tear the chiles into small pieces. Put the tomatoes cut-side down into a sauce pan with the garlic clove. Sprinkle chiles all around the tomatoes. Cook for a few minutes to develop color on the tomatoes.

Add the can of beer to the pan and deglaze. Scrape up any bits off the bottom of the pan.

Turn the heat to a simmer and let simmer uncovered for 1-2 minutes.

Then, add a lid to the sauce pan and let it simmer for 10-15 minutes.

Pour everything in the pan into a blender with a hefty pinch of salt.

Blend into a thick salsa. Taste for seasoning and adjust salt as necessary.

Break up the chiles into small pieces and add to a dry sauce pan over medium heat. Once toasted, remove to a bowl and set aside.

Add 1 ½ cups vegetable oil to the sauce pan. Add ¼ cup peanuts. Heat until they are bubbling and brown. Pull the peanuts out and set aside.

Add garlic cloves to the oil along with pepitas. Add coriander and cumin seeds. Lastly, add the torn chiles. Let simmer for a moment to let the flavors get to know each other.

Remove the pan from the heat and the burner. Let it cool down before blending.

Strain the oil out of the pan and set aside. Add the mixture to a food processor.

Sprinkle in ½ Tbsp salt and ½ Tbsp sugar to food processor.

Blitz in food processor and scrape everything into a bowl. Add the oil back to the mixture and there you have it!

Add tomatoes, red onion, and habanero to a large glass bowl. Add the juice from one half of an orange and half a lime, along with the cilantro. Add a hefty pinch of salt.

Stir and taste for seasoning and adjust as needed.

Add tomato, garlic, and serrano to a baking sheet. Put in the oven under the broiler until they have some color. You may need to remove the serrano and the garlic early if they brown quickly.

Add ingredients to the molcajete with a squeeze of lime juice. Add ingredients and mix. Adjust herbs, salt, and lime according to your taste preference.

Add tomato, onion, habanero, and garlic into an oven for 10-15 minutes until they have a nice char.

Add pumpkin seeds to molcajete and mash to get their refinement going.

Add roasted tomato, onion, habanero, and garlic to molcajete.

Add the juice of half an orange and half a lime along with a pinch of salt.

Mix up and taste for seasoning - adjusting citrus or salt as needed.

Add avocado to the bowl of a food processor. Add the juice of 1 lime.

Add cilantro, serrano, and garlic along with a pinch of salt.

Drizzle in ⅛ cup water and pulse in food processor, scraping down the side of the bowl.

If the mixture seems too thick, add a splash of tequila and an additional ⅛ cup water. Puree into a thick puree.

Taste and adjust citrus and salt as needed.