Mexican hot sauce is often called salsa picante, but there are many styles. Some are thin and vinegary, some are smoky, and others are thick chile sauces served with tacos, eggs, soups, or snacks.
Common Types
- Salsa roja: red chile sauce, often tomato-based or dried-chile based.
- Salsa verde: green sauce made with tomatillos, green chiles, and cilantro.
- Salsa macha: oil-based chile sauce with nuts or seeds.
- Bottled salsa picante: thin hot sauce for snacks and quick meals.
How to Use It
- Add a few drops to tacos or eggs.
- Spoon salsa verde over grilled chicken or potatoes.
- Use salsa macha as a finishing sauce for beans or roasted vegetables.
- Stir a little bottled hot sauce into marinades or dips.
Storage
Store opened bottled hot sauce according to the label. Fresh homemade salsa should be refrigerated in a clean container and used within a few days. Discard sauce that smells off, bubbles unexpectedly, or shows mold.
For another savory guide, try sour cream and onion seasoning ideas.
Salsa Picante vs. Table Salsa
Salsa picante is often thinner and used in small amounts as a condiment. Table salsa can be chunkier and spooned onto tacos, eggs, grilled meats, or chips.
How to Choose Heat Level
- Mild: tomatillo salsa or mild bottled sauce
- Medium: jalapeno or chipotle-based sauce
- Hot: habanero or chile de arbol sauce
- Smoky: chipotle or morita chile sauce