Mexican Hot Sauces & Salsas: Your Essential Flavour Toolkit

When you think about Mexican cuisine, you might first imagine tacos, burritos, or enchiladas. But what truly brings those dishes to life is the vibrant spectrum of salsas and sauces. Each one tells a story of place, tradition, heat, and texture. From creamy avocado blends to fire-kissed hot sauces, here’s my short post which acts like an essential guide to understanding and using five must-know Mexican sauces.

Being a taco addict, I cannot imagine not following one unwritten Mexican rule – use at least two salsas in your taco. In my Mexican kitchen, most tacos use a charred Red Salsa and a heat-taming Avocado crema. Yet I cannot help myself but add yet another dimension with my chipotle or habanero hot sauces. They provide an additional kick and I’d give some pointers below on when they are best to use. 

Lastly, my holy guacamole uses one little but essential twist that makes it ever so vibrant and bright. Let’s go on this hot sauces quest!

🔴 1. Red Salsa (Cooked)

What it is:
A classic salsa made from tomatoes, chilli peppers (like jalapeños or serranos), onion, and garlic – they are all charred, then blended.

Texture & Flavour:
Smooth or slightly chunky, deeply savoury with a mellowed heat and rich umami from the cooked tomatoes.

Best For:

• Dipping tortilla chips
  
• Taco and quesadilla toppings
  
• Huevos rancheros or grilled meats
  

Tip: Let it rest for a few hours before serving; the flavours deepen beautifully.

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Red Salsa

Author: Dito Cuisine: Mexican

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 10

Ingredients

Servings

• 1500 g ripe plum tomatoes (choose a ‘meaty’ variety)
• Small handful of coriander leaves, roughly chopped (reserve to be blended at the last stage)
• 1 small white onion, cuartered (approx 150g)
• 4 garlic cloves
• 80 ml lemon juice (reserve to be blended at the last stage)
• 1 tsp chipotle powder
• 1 tsp chilli powder
• 1 tbsp sea salt
• 1 pinch Black pepper
• 3 fresh jalapeno peppers

Instructions

1. char tomatoes, onion, jalapeño and garlic
2. lightly cool down and then blend with other ingredients until just slightly chunky.

Note

This recipe yields 10 portions, 150 ml each. It’s a good portion to be served with tortilla chips. For burrito you can use 25-30ml.

Keywords: red salsa, salsa roja, tomato sauce

🥑 2. Avocado Crema

What it is:
A velvety, tangy sauce made by blending ripe avocado with plant-based mayo, citrus juice, garlic, coriander, green chillies and a pinch of salt.

Texture & Flavour:
Smooth, silky, and refreshing with a creamy acidity.

Best For:

• Fish or shrimp tacos
  
• Bowls with rice, beans, and veggies
  
• As a dip for roasted sweet potato or fried plantain
  

Tip: I love guacamole, but it is unforgiving if you have slightly unripe avocados or tad overripe. This avocado crema is cheaper to make, and you can blend not 100% perfect avocado into a smooth, creamy, zesty and a bit spicy crema. Do not beat me about using mayo – you will use just a little bit of this crema in your dishes and it’s handy to have in your fridge when perfect avocados are not in sight.

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Avocado Crema

Author: Dito

Difficulty: Beginner Prep Time 7 mins Total Time 7 mins

Servings: 40

Ingredients

Servings

• ¹⁄₂ red onion (approx 75 g)
• 2 garlic cloves
• 10 ml lemon juice
• 60 g coriander
• 1 avocado (approx 250g)
• 1 green chilli
• 400 g mayo (I prefer using vegan mayo)
• Salt

Instructions

1. Simply blend all ingredients in a high-speed blender.
2. You are looking for a creamy, a bit runny consistency, with a touch of spice and herbs.

Note

This recipe yields about 800g of avocado crema; 20ml for several tacos or a large burrito is a good amount.

Keywords: avocado sauce, avocado crema

🥑 3. Guacamole

What it is:
A rustic mash of avocado with lime juice, chopped onions, coriander, tomato concasse, and chillies. A fresh salsa rather than a sauce, guacamole is meant to be enjoyed chunky and raw.

Texture & Flavour:
Chunky and bright with citrus tang and herbal notes.

Best For:

• Topping tacos, nachos, and grilled vegetables
  
• Sandwiches and wraps
  
• Served solo with totopos (corn chips)
  

Tip: Don’t overmix and leave some avocado chunks for texture. For a spicy kick, add minced jalapeño or serrano. Check my recipe card and add some diced green apple – you’d be pleased with the result!

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Greenest Guacamole

Author: Dito Cuisine: Mexican

Difficulty: Beginner Prep Time 10 mins Cook Time 2 mins Total Time 12 mins

Servings: 6

Ingredients

Servings

• ¹⁄₂ white onion, very finely chopped (approx 75 g)
• 1 cored beefsteak tomatoe (without juice)
• 1 fresh green chillies, finely chopped 30g (preferably jalapeno)
• 1 tsp sea salt
• 3 ripe avocados (approx 800 g)
• ¹⁄₄ green apple, cored and thinly diced (approx 60 g, choose tart variety)
• 2 limes’ juice (approx 150 ml)
• Small handful of coriander leaves, chopped
• 1 pinch Black pepper
• 2 tsp My favouite chipotle paste

Instructions

1. Peel avocados and mash them with the potato masher (do not blend).
2. Add other diced and chopped ingredients.
3. Season with salt and pepper.
4. Add lime juice and coriander.
5. Mix well and check the seasoning.

6. This greenest guacamole is fresher than your usual one and moderately spicy too.

Note

I’ve indicated 6 portions for this recipe, as you can serve approx. 150 g of this guacamole as a portion with circa 100g tortilla chips as a satisfying snack.

Keywords: guacamole, avocado,

🌶️ 4. Chipotle Hot Sauce

What it is:
A smoky, fiery sauce made from chipotle chillies (smoked jalapeños), often combined with tomato, garlic, vinegar, and sometimes a touch of sugar.

Texture & Flavor:
Smooth, smoky, with medium heat and lingering complexity.

Best For:

• Eggs, tacos, or grain bowls
  
• Mixed into ketchup or mayo for spicy condiments
  
• Bloody Mary or Michelada cocktails
  

Tip: A little goes a long way, try mixing a teaspoon into dressings or marinades for a smoky punch. I use quite a bit of vinegar in my recipe to make it more stable and avoid quick fermentations. If you are making a small batch, and not keen on vinegar, you can drastically reduce its amount.  

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Chipotle Hot Sauce

Author: Dito Cuisine: Mexican Recipe Keys: Spicy

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 60

Ingredients

Servings

• 1.5 kg peeled, seeded, diced tomatoes
• 5 tbsp Chipotle Powder (approx. 100g)
• 3 tbsp chilli powder (approx 75g)
• 1 Cup Sugar (approx 250g)
• 1 Tbsp Salt (approx 20g)
• 2 Tbsp mixed spice (cumin 20g, oregano 20g, black pepper 12g)
• 4 Cups White Distilled Vinegar (divided into 2-2 Cup portions)

Instructions

1. Soften the tomatoes by simmering with 2 cups of vinegar, chipotle pepper powder and chilli powder for about 20 minutes.
2. Puree the tomato mixture in a blender or food processor.
3. Place the puree in a large saucepot and add the sugar, salt, and spice mix. Simmer until it is thick.
4. Add the last 2 cups of vinegar.
5. Continue to simmer until the hot sauce is your desired thickness.

Note

my 60 portions note assumes approx 50ml portion size (that’s enough for 3 tacos or large burrito)

Keywords: chipotle, hot sauce

🍍🔥 5. Pineapple Habanero Hot Sauce

What it is:
A tropical-meets-heat fusion, this sauce blends fresh or grilled pineapple with habanero chillies, vinegar, and aromatics.

Texture & Flavor:
Glossy and orange with bold sweetness upfront and serious heat on the finish.

Best For:

• Pork tacos (like al pastor)
  
• Glazing grilled shrimp or tofu
  
• Stirred into slaws or salad dressings
  

Tip: Balance is key. If making at home, simmer gently and adjust with extra pineapple or lime to temper the heat.

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Pineapple Habanero Hot Sauce

Author: Dito Cuisine: Mexican

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 50

Ingredients

Servings

• 1 kg diced pineapple
• 2 tbsp Habanero Pepper Powder
• 1 tbsp chilli powder
• 1 Cup Sugar
• 1 Tbsp Salt
• 2 Tbsp mixed spice (cumin, oregano, paprika)
• 4 Cups White Distilled Vinegar (divided into 2-2 Cup portions)

Instructions

1. Soften the pineapple by simmering with 2 cups of vinegar, habanero pepper powder and chilli powder for about 20 minutes.
2. Puree the pineapple mixture in a blender or food processor.
3. Place the puree in a large saucepot and add the sugar, salt, and spice mix. Simmer until it is thick.
4. Add the last 2 cups of vinegar.
5. Continue to simmer until the hot sauce is your desired thickness.

Note

recipe yield is approx 2.5L, so it provides with 50 portions of 50ml each; enough for 3 tacos or a large burrito

Keywords: habanero, pineapple, hot sauce

🌮 Final Thoughts

Each of these sauces plays a distinct role in the Mexican kitchen – from the bright freshness of guacamole to the sweet sting of pineapple habanero. Knowing how to use them unlocks endless possibilities. Try serving two or three at once for contrast and let your guests mix and match.

Next time you build your taco or burrito bowl, don’t forget: the sauce is where the soul lives.

I invite you to check my thorough guide on making real tortillas at home. They are equally as important as your favourite fillings, salsas and sauces.

Should you still want to buy a bottled salsa or sauce, I’d recommend looking towards brands like Herdez, Tapatio, Mexico Lindo, and Cholula.