The Truth About Salsa

The Times Dining Section yesterday had an interesting article about real Mexican salsas. We usually think of salsas as those bottled up condiments, similar to ketchup.Either those or the mash up of tomatoes and peppers we usually make for our chips. However real Mexican salsas are not that simple .They're complex and layered with different ingredients and different textures. They're what makes the real deal pop.

The article, written by Dining regular Julia Moskin explores the varieties of salsa and the ingredients in it. The original ones have a mix of tart, sweet salty and different degrees of "heat". This last depend s on th e chilis that are put into it. Salsa shouldn't be too hot unless it's salsa picante . Salsas can be fresh or cooked depending on what they're used for. Fresh chilis are such as the serrano, jalpeno poblano and habenero can be used in making a quick orro the ever popular chipotle. You can buy the peppers in Mexican or Latin American based grocery stores or even in the bigger supermarket chains. Salsa can also have pumpkin seeds and peanuts and the indigenous canela, the native Mexican bark that tastes like cinnamon.

The article also recommends the best tools for making at home salsa. You can buy a molcajete , and a tejolete or roughly translated mortar and pestle. Most kitchen stores such as Williams & Sonoma and even Amazon sell them. Even newbies can make a simple pico di gallo or salsa Mexicana., It's finely cut tomatoes green chilis and onions blended together into a smooth sauce. You can also spike it with tequila to make what's known as a drunken salsa or add cooked onions as opposed to raw. This last imparts sweet taste that would go good with grilled meats. Also salsa depends on how the ingredients were prepared The veggies can be charred for a smokiness, or pan fried in oil for a creaminess. You can also parboil them as well . to maintain their color but to give them some flexibility when they're being crushed.

There;'s nothing like a good salsa m,there it;s on chips or gracing a taco. If you want authentic, make your own, using the different chilis and cooking techniques. You can also serve it not only with chips. but gracing a taco or even on fajitas to give them bite. Get away from the every day salsas and try the traditional , true Mexican one.