Uploaded June 2026 | Updated September 2026, 2 weeks ago
Hosting friends for the World Cup? These 5 easy blender salsas come together in minutes.
Salsa verde can brag about being the most versatile - used on its own as a dip or as the perfect topper for enchiladas or tamales. The blend of tangy tomatillos, grassy fresh chiles, sharp white onion, and fresh cilantro brings a bright and sharp flavour.
Salsa mexicana is the quintessential salsa, bringing the key components of tomatoes, onion, cilantro, and fresh chiles. Basically interchangeable with pico de gallo’s flavour palette of sweet acidity mixed with a kick of spice, this salsa is an easy blended version.
Spicy Xnipec (pronounced shnee pec), is a fiery salsa made with sour Seville orange juice, habanero chiles, and red onion. Its sharp acidity and chile punch pairs well with seafood and can help balance richer food like cochinita pibil. This one should come with a heat warning!
Salsa arriera has a jammy consistency and brings smoked flavours to create a unique salsa that is typically served as an accompaniment to grilled meats like carne asada.
Salsa de Árbol brings a special chilli kick of the same name, which is about six times hotter than your average jalapeño! Balancing this heat is the sweetness of the tomatoes and caramelised onions. This salsa is perfect for chip-dipping but you’re also going to want to put it on everything.
And there you have it - five unique flavours that can be blended up in no time.
For more details and full recipes on blitzing your way to salsa fame head to chefsteps.com
Hosting friends for the World Cup? These 5 easy blender salsas come together in minutes.
Salsa verde can brag about being the most versatile - used on its own as a dip or as the perfect topper for enchiladas or tamales. The blend of tangy tomatillos, grassy fresh chiles, sharp white onion, and fresh cilantro brings a bright and sharp flavour.
Salsa mexicana is the quintessential salsa, bringing the key components of tomatoes, onion, cilantro, and fresh chiles. Basically interchangeable with pico de gallo’s flavour palette of sweet acidity mixed with a kick of spice, this salsa is an easy blended version.
Spicy Xnipec (pronounced shnee pec), is a fiery salsa made with sour Seville orange juice, habanero chiles, and red onion. Its sharp acidity and chile punch pairs well with seafood and can help balance richer food like cochinita pibil. This one should come with a heat warning!
Salsa arriera has a jammy consistency and brings smoked flavours to create a unique salsa that is typically served as an accompaniment to grilled meats like carne asada.
Salsa de Árbol brings a special chilli kick of the same name, which is about six times hotter than your average jalapeño! Balancing this heat is the sweetness of the tomatoes and caramelised onions. This salsa is perfect for chip-dipping but you’re also going to want to put it on everything.
And there you have it - five unique flavours that can be blended up in no time.
For more details and full recipes on blitzing your way to salsa fame head to chefsteps.com
