These New Mexico, locally-made salsas add a dash of spice and plenty of flavor to your pantry.
New Mexico Salsas
Plaza Café Chipotle Salsa
So popular are Plaza Café’s salsas that they’ve bottled them up so you can enjoy them at home. The Chipotle Salsa is hot and smoky thanks to the star attraction of chipotle chiles in adobo. This is one for the heat lover and great with a bowl of chips or drizzled liberally on egg dishes, enchiladas, or a platter of grilled shrimp or fish tacos.
Plaza Café Norteño Salsa
The Norteño is a milder, tomato-based salsa that calls out for corn tortilla chips for a marriage made in heaven. They’ve added a touch of mint which gives this salsa a welcome freshness. Pair with your favorite tacos or a quesadilla for a winning combination.

Jillipepper Red Chile & Pineapple Salsa
Back in 1993, Jill Levin – aka Jillipepper – was faced with a glut of tomatoes so she started making salsa for friends and hasn’t stopped since. Her Albuquerque-based business features a line of salsas that includes her signature Red Chile & Pineapple Salsa, which combines the heat of red chile with the sweet tang of pineapple.
Duran’s Jalapeno Salsa
When jalapenos are the first ingredient listed, you’ve been warned. This salsa from the folks at Duran Central Pharmacy – the beloved Albuquerque diner-cum-pharmacy – isn’t for the faint of heart. But if you can stand the heat of a New Mexico summer, we know you’ll take to this fiery salsa.
Plus, Local Chips for Dipping, Of Course
Chocolate Maven Chipotle Potato Chips
Think Chocolate Maven and you’ll probably think baked goods like their flaky Raspberry Croissants, Triple Chocolate Bundt Cake, or Red Chile Chocolate Pecan Pie. But they know a thing or two about the savory side of life, like their house-made potato chips. They start with razor-thin slices of potato, fry until crispy, and then dust liberally with chipotle chile powder. It’s the ideal snack to accompany a frosty cold beer or a dry-as-the-desert martini.
Story by Julia Platt Leonard
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
