Here are 3 recipes from the NYTimes Food Section: Salsa Roja 2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes) 3 tablespoons vegetable oil 6 to 8 dried chiles de Ã¡rbol 1 small onion, sliced 1 garlic clove 6 cloves 1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice Salt. 1. To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purÃ©e with a blender. 2. In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purÃ©e or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. PurÃ©e with a blender until smooth. Yield: about 3 cups. Note: You can simmer poached chicken in the salsa or serve it separately with steak or roast pork. Salsa Ranchera 1/2 ounce dried guajillo chilies, stemmed and seeded 6 ripe plum tomatoes 2 garlic cloves 3/4 cup finely chopped onion 1 teaspoon ground cumin 1 green poblano chili, roasted, stemmed, seeded and diced Salt. 1. In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. PurÃ©e chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside. 2. In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purÃ©e. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. PurÃ©e in a blender, then pour into a skillet. 3. Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste. Yield: About 1 quart. Note: For huevos rancheros, place two fried tortillas on a large plate, top with 1/2 cup cooked black or pinto beans, two fried eggs, hot salsa and grated Cotija cheese. Salsa can also be served with steak, roast pork or chicken. Salsa Verde 3 tablespoons vegetable oil 2 pounds tomatillos, papery husks removed, cut in half 8 to 12 serrano chilies (depending on heat tolerance) 1/2 onion, peeled 1 garlic clove 6 whole sprigs cilantro, stems included Lime juice Salt. 1. In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides. 2. Add cilantro and purÃ©e with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor. Yield: About 2 cups. Note: This salsa is good on fish and particularly good with tongue.