INTRO
Salsas emerge as a fantastic tool for Mexican cuisine lovers, providing a way for those gaining confidence in their culinary skills to give their dishes an extra kick.
Thanks to their diverse array, salsas can be used to either balance, add extra sparks, or
customize dishes.
Their use is and has always been a key component in Mexican culinary traditions.
FOOD PAIRING
When you’re trying to match your salsa to your entree, it’s important to consider 3 things:
- Texture
- Flavor
- Acidity
Generally, you want your salsa to complement the flavors and textures in your food, not overwhelm them. This means that mild salsas tend to be more versatile than spicy or chunky salsa.
For example, you can pair mild salsa with hearty cuts of beef or pork, use it to top baked potatoes, or even mix it into your favorite pasta sauce or soup.
Meanwhile, salsas with a chunky texture and layered flavor really shine when paired with milder foods, like fish or plain chicken tacos.
And if you’ve been itching to try out a new ultra-spicy salsa, consider debuting it in a meal that includes some cheese or other dairy that can help offset some of the burns.
PERSONALIZATION
-
Flavor Profiles: Identify your preferred flavor profiles—smoky, citrusy, herbal, or fruity. Tailor ingredients types and quantity to match the overall taste you desire. - Texture Play: Vary the texture by finely chopping, blending, or leaving chunky components.
- Heat Levels: Adjust the spiciness to your liking. It’s crucial to add your spicy element little by little, always tasting the result before adding more.
HEAT BALANCE
- Managing Heat in Seeds and Membranes: Control spice by adjusting the amount of seeds and membranes included. Remove them for milder salsas, or keep them for an extra kick.
- Cooling Agents: Incorporate ingredients like tomatoes, avocados, or dairy (such as yogurt or crema) to balance heat and add creaminess.
STORAGE
-
Refrigeration: Optimal for moisture-rich salsas, refrigeration in airtight containers ensures short-term freshness (1-3 days), preserving vibrant flavors. - Freezing: Salsas with smoother textures usually freeze well. Use freezer-safe containers, leaving room for expansion, and gently stir post-thawing to restore consistency.
- Jarring and Canning: Ideal for cooked salsas with higher acidity. Store in a cool place away from sun exposure for long-term freshness.
MEXICAN SALSAS
SALSA VERDE
Tangy and vibrant, featuring tomatillos and green chilies.
Tomatillos, green chilies (like jalapeños or serranos), onions, cilantro, garlic, lime juice, salt.
SALSA TAQUERA
Bold and smoky, highlighting dried chilies and tomatoes.
Dried guajillo and arbol chilies, tomatoes, garlic, onions, cilantro, lime juice, salt.
SALSA ROJA
Rich and robust, with a tomato and chili base.
Tomatoes, dried ancho chilies, garlic, onions, cilantro, cumin, oregano, salt.
SALSA DE AGUACATE
Creamy and mild, showcasing ripe avocados.
Ripe avocados, tomatoes, onions, cilantro, lime juice, salt.
SALSA DE CACAHUATE
Nutty and savory, featuring peanuts.
Peanuts, tomatoes, garlic, onions, dried chilies, lime juice, salt.
SALSA MOLCAJETE ROJA
Rustic and earthy, prepared in a molcajete with tomatoes and chilies.
Tomatoes, dried chilies (like arbol or cascabel), garlic, onions, cilantro, lime juice, salt.
HABANERO AMARILLA SALSA
Fiery and citrusy, highlighted by habanero peppers.
Habanero peppers, yellow tomatoes, onions, garlic, cilantro, lime juice, salt.
SALSA RANCHERA
Smoky and well-rounded, featuring roasted tomatoes.
Tomatoes, dried chipotle chilies, garlic, onions, cilantro, cumin, oregano, lime juice, salt.
SALSA FRESCA
Bright and fresh, with diced tomatoes as the star.
Tomatoes, onions, cilantro, jalapeños, lime juice, salt.