wilkes

Salsas
The most commonly known traditional salsas are:
Salsa roja (red sauce) is used as a condiment in Mexican and southwestern U.S. cuisine, and usually made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.
Salsa cruda (raw sauce) is also known as pico de gallo or salsa fresca. It is made with raw tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
Salsa verde (green sauce) is made with tomatillos. Sauces made with tomatillos are usually cooked.

Salsa taquera (Taco sauce) is made with tomatillos and morita chilies.
Salsa ranchera (ranch-style sauce) is made with tomatoes, various chilies, and spices.
Salsa brava (wild sauce) is usually made of a mayonnaise-Tabasco mix.

Guacamole is usually any sauce where the main ingredient is avocado.

Today the variety of salsas is endless. You can use an array of fresh fruits and vegetables to make a variety of salsas. Some recipes result in ones that are fruity, some hot, some smoky, and some sweet and spicy.
Serve these restaurant style salsas with tortilla chips, quesadillas, tacos, grilled meats, chicken, seafood, and eggs. I also use my restaurant recipes in soups and sauces and as a base for other dips.