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Create these three easy sauces to top your weekday tacos: Homemade Mexican Pico de Gallo, Guatemalan Chimichurri Sauce, and Roasted Tomatillo & Avocado Salsa. Interested in creating salsa out of almost anything? Follow this handy formula from Bon Appetit.

Pico de Gallo


3 tomatoes – cored and chopped
Salt & pepper
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeno chile – stemmed, seeded and minced
1 T. lime juice
1 clove garlic, minced

Toss tomatoes with ¼ teaspoon salt in a bowl. Transfer to a colander and let drain for 30 minutes. Combine drained tomatoes with all other ingredients in a bowl. Season with salt and pepper to taste and serve.

Makes about 2 cups.

Recipe from Cook’s Illustrated.

Download a printable version of the recipe here

Chimichurri Sauce


1 large bunch parsley
1 large bunch cilantro
1-2 jalapeno peppers, seeded and roughly chopped
4 cloves garlic
1 T. white wine vinegar
1-2 T. lime juice
¼ c. (approx.) Olive oil – or more if needed
Salt, to taste
Pepper, to taste

Remove large, tough stems from herbs. Place leaves and tender stems in a food processor. Rough chop the jalapeno and garlic, and add to processor. Add liquids (vinegar, lime juice, some olive oil) and puree until mixture forms a consistency like pesto. Adjust flavor with additional vinegar, lime juice and olive oil. Season with salt and pepper.

Serve with grilled steak, chicken, fish, eggs, roasted potatoes, on sandwiches, tacos, etc.

Makes about 1 ½ cups.

Download a printable version of the recipe here

Avocado & Roasted Tomatillo Salsa


½ lb. tomatillos – husked, cored and quartered
3 garlic cloves – lightly smashed and peeled
1 jalapeno pepper – stemmed and halved (for less heat, remove seeds & membranes)
1 leek – white part only, coarsely chopped
1 T. avocado / vegetable oil
2 large avocados – pitted and flesh scooped out
¼ cup chopped cilantro
1 t. sugar
½ t. ground cumin
½ cup water
¼ cup finely chopped onion
½ t. dried oregano (preferably Mexican)
1 T. fresh lime juice
Salt, to taste

Preheat oven to 425 degrees. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeno and leek with oil and spread in a single layer. Roast until vegetables are lightly charred and softened, about 10-12 minutes. Let cool, then transfer to a blender.

Add avocados, cilantro, sugar, cumin and ½ cup water and puree until smooth. Add the onion, oregano and lime juice and pulse until incorporated, 2-3 times. Transfer salsa to a bowl and season with salt. Serve chilled or at room temperature.

Makes about 3 cups.

Recipe by Chef Tim Cushman.

Download a printable version of the recipe here

Learn how to make these recipes by watching the cooking class below