Tangy And Tasty Salsas

 Wamr weather brings out the chips and dips especially crunchy tortilla ones with bright,s sassy salsas. Nothing beats a homemade dip made with fresh ingredients. Best of all it can be made mild or very hot  or even something in the middle. Salsas are a fun addition to any Springtime party.

New contributor ,chef and author Rick Martinez gave three good salsa recipes in today's New York Times Wednesday Food section. One idea he recomends is taken from Mexican chefs is that it can be improvised. Making it should bring as much joy as eating it. Salsa is more than just a condiment even though its' name literally means sauce.I t's a quintessential part of the Mexican table - something that both tickles and gratifies the palate. A good one should add depth, poignancy and zest in spicy, sweet and sour flavors.How the salsa is ultimately made is up to its' maker.Anything is fair game. Just be sure to add tomatoes, tomatillos,garlic, white onion, herbs Chiles, and even avocados. Keep in mind that lime juice is only used in American salsa recipes ,Mexicans usually add a squeeze of limes on its own to dishes.,Another rule of thumb is use chiles that work for you.A good thing to remember is that the smaller the chile the hotter it will be.When shopping for fresh ones, look for ones with firm shiny skins., Dried chiles should be soft and pliant.

The salsa  recipes are just great for parties or even a light and fun dinner. There are tostadas de tinga de pollo or shredded chicken and salso toastadas. made with the two given recipes.This is a meaty one wit bacon and chicken (taken from rotisserie or home roasted chicken) Try one or both salsa recipes.. The pure jalapeno one is an easy but fiery one.It;s boiling them with water and kosher salt until they're softened and just holding their shape. You'll need a mortar and pestle or molcajete which can be bought at Amazon . They usually average around twenty-five dollars however there are more expensive and more authentic ones for around sixty dollars. You can also use a bowl and a potato masher too. Grind until a chunky paste forms.Add some of the reserved boiled water along with garlic powder. You could also make the aguacate ahumado This is one made with sweet Roma tomatoes, a medium avocado ,a chopped white onion and five chipotle Chiles along with adobo ones. Adobo sauce is also added. These are just chopped and mixed together. Serve right away although anything leftover (which there probably won;t be) can be stored in the fridge.

Salsas a just a great accompaniment to any Mexican dish or a big bowl of crunchy chips. Make these for the warm days ahead.They're great tfor parties or just simple snacking.