Salsa encompasses a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips.

Since the 2000s sweet salsas combining fruits with peppers like habanero, Scotch bonnet and datil have grown in popularity and are served with frozen dessert, cheesecakes, and pound cakes.

[8] Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings.

Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.

The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas.