SALSA DE ESCABECHE – Sharp, Savory, and Ridiculously Easy
This Salsa de Escabeche is one of the easiest salsas you’ll ever make—no cooking, no roasting, just escabeche, olive oil, and herbs. Sharp, savory, and all about texture.
MOLE MANCHAMANTELES CON PAVO – Fruity, Deep, Holiday Comfort on a Plate
A bold, fruit-forward mole made with ancho chiles, pineapple, pear, and plantain. Finished with roasted turkey for a rich, soulful holiday centerpiece. Deep, comforting, and perfect with rice and tortillas.
SALSA VERDE DE HABANERO CON OREGANO — Bright, Spicy and Accidentally Perfect
A bright, spicy salsa verde made with roasted and raw tomatillos, habanero, fresh oregano, and a little “happy accident” energy. Perfect on grilled fish, shrimp, veggies, or tacos.
SALSA 22 DE NOVIEMBRE – A Love Letter to the Garden
A smoky, fire-roasted tomato salsa grown with love — made entirely from home-grown produce by Jonathan’s mom and friend Dan. Balanced, bright, and built for tacos or guisados.
GUACAMOLE CON HOJA DE AGUACATE – Earthy, Bright + Unexpected
Guacamole gets a smoky, herbal upgrade with toasted avocado leaves. This recipe is creamy, bright, and earthy — a modern take on a classic, ground by hand in a molcajete for maximum flavor.
SALSA MANZANA OAXAQUENA – Smoky, Tangy, and Sweet Like Fall Should Be
A smoky, sweet, and tangy salsa made with roasted apples, pasilla Oaxaqueño chiles, and maple syrup — inspired by a fall cooking session with Chef TJ Steele of Claro BK. A taste of Oaxaca meets upstate New York.
SALSA FALSA aka: Guacasalsa - The Creamy Green Salsa Without Avocado
One of the creamiest green salsas you’ll ever try — without avocado. Salsa Falsa gets its rich texture from zucchini and tomatillo, plus a slow fry of onion, garlic, and serranos for depth and heat.
SALSA DE CHILE DE ÁRBOL Y CACAHUATE – Spicy, Nutty, and Addictively Good
Spicy, nutty, and addictively good — this salsa de chile de árbol y cacahuate is a textural powerhouse you’ll want to put on everything. Smoky árbol chiles and roasted peanuts create a rich, fiery salsa that pairs beautifully with tacos, pozole, and more.
SALSA DE SUERO – The Northern Mexican Burrito Salsa You Need
Salsa de Suero is a northern Mexican classic from Chihuahua—creamy, tangy, and smoky with roasted jalapeños, onion, and garlic. Traditionally made with whey, this salsa is famous at roadside burrito stops and pairs perfectly with carne asada or burritos.
SALSA DE RAJAS – Smoky, Charred, and Built for Tacos
Smoky, sweet, and packed with charred flavor—this salsa de rajas is made for tacos de asada. A blend of blistered güero chiles, roasted tomatoes, and a sneaky splash of soy sauce takes this salsa to another level.
SALSA MAJARRA– Grilled, Rustic, and Straight from the Heart
A true harvest salsa: charcoal-grilled tomatoes, tomatillos, and peppers, crushed by hand for deep smoke, bright acidity, and a rustic texture—straight from a family recipe.
SALSA DE RABANO - Smoky, Fresh, and Perfect for Carne Asada
Smoky meets fresh: a roasted tomato-chile base folded with crisp radish, red onion, and cilantro. Perfect for carne asada nights—balanced heat, big crunch.
SALSA NEGRA DE HABANERO– Deeply Charred, Spicy, and Ridiculously Good
Salsa Negra de Habanero is all about char. With blackened habaneros, onion, garlic, and burnt tortilla, this smoky, spicy salsa is bold, addictive, and perfect for tacos de lechón.
SALSA DE CHILE PASILLA - Bold, Spicy, and Addictive
Smoky, tangy, and low-lift. This Salsa de Chile Pasilla blends toasted pasilla and a touch of árbol with cooked tomatoes and tomatillos for a deeply flavorful, versatile salsa.
SALSA SECA – Smoky, Spicy, and Unapologetically Addictive
A crunchy, flavor-packed salsa seca with smoky dried chiles, toasted seeds, and fried aromatics. Think salsa macha meets chili crisp—perfect on everything from tacos to fried eggs.
PICO DE GALLO DE DURAZNOS – Sweet, Spicy + Peak Summer
Sweet, spicy, and tangy, this Pico de Gallo de Duraznos swaps tomatoes for juicy peaches, mixed with habanero, lime, and epazote for a fresh, summery twist.
SALSA DE CHAPULINES – Earthy, Tangy & Straight from Oaxaca
Salsa de Chapulines is nutty, smoky, and deeply traditional — an Oaxacan salsa made with roasted grasshoppers, charred tomatillos, and chiles for a bold, rustic bite.
SIKIL P’AK - The Ancient Yucatán Pumpkin Seed Salsa You Should Know
Sikil P’ak is a rich, earthy salsa from the Yucatán made with toasted pepitas, tomatoes, and habanero. Creamy, tangy, and built for dipping — from duras to crudité.
SALSA MACHA – The Mexican Chile Oil You’ll Want to Put on Everything
This is the one y’all keep asking for. Smoky, nutty, garlicky, and spicy: this salsa macha is my take on a classic Mexican chile oil. Use it on ceviche tostadas, tacos, or straight off the spoon.
SALSA DE CACAHUATE Y PASILLA – Earthy, Smoky, and Addictive
This soulful salsa blends smoky pasilla and árbol chiles with roasted peanuts and tomatoes for a rich, bold flavor you won’t forget. Built by hand in a molcajete, it’s magic on grilled fish or tacos.