Salsa is more than just a dip. It’s a staple of Mexican cuisine and a beloved condiment around the world. Whether you’re scooping it up with tortilla chips, spooning it onto tacos, or using it to add flavor to grilled meats and veggies, salsa brings brightness, heat, and depth to every dish. There’s a reason why it’s always on the table when visiting Mexican restaurants in Merrimack and everywhere else.
Salsa may be everywhere, but it’s not all the same. Here’s everything you need to know about the three most common varieties: roja, verde, and pico de gallo.
Salsa Roja: The Classic Red Sauce
Salsa roja (literally “red sauce”) is probably the most iconic version of salsa. It’s typically made from roasted tomatoes, chili peppers (such as jalapeños, guajillos, or chipotles), garlic, onion, and sometimes vinegar or lime juice. The ingredients are blended until smooth or slightly chunky, depending on preference. Salsa roja can be mild or fiery hot, and it pairs beautifully with everything from scrambled eggs to carne asada. Roasting the ingredients brings out a smoky depth that makes salsa roja a versatile favorite in both traditional and modern dishes.
Salsa Verde: A Tangy, Zesty Favorite
Salsa verde (“green sauce”) gets its vibrant color and tart flavor from tomatillos, small, green, husk-covered fruits that resemble tomatoes. Unlike salsa roja, which leans on sweetness and smokiness, salsa verde is all about tang. Ingredients usually include tomatillos, green chilies (like serranos or jalapeños), garlic, onion, and cilantro. It’s often boiled or roasted before blending. The result is a bright, herbaceous salsa that works wonderfully with chicken, pork, enchiladas, and even as a salad dressing base. It’s especially popular in central and southern Mexico.
Pico de Gallo: Fresh and Chunky
Unlike roja and verde, pico de gallo (also known as salsa fresca) is a raw salsa. It’s made with fresh chopped tomatoes, white onion, jalapeño or serrano peppers, cilantro, lime juice, and salt. The texture is crisp and chunky, and the flavors are clean and refreshing. Because it’s not cooked, pico de gallo is best used shortly after making it. It’s the perfect topping for tacos, grilled fish, or a bowl of guacamole. Think of it as a salsa and a salad all in one.
Mexican Restaurants in Merrimack | Don Ramon
When you visit your Mexican restaurants in Merrimack, you expect the salsa game to be on point. That’s exactly what you’ll find when you come to Don Ramon. Grab a chip and dig in!