Salsa has come a long way (check out this Basic Mexican Salsa). But there is plenty of Salsa Basics and Lessons you need to know.
Salsa was once the province of humble Tex-Mex eateries, now salsa has become a mainstay of contemporary American cuisine.
Believe it or no – In 1991, salsa sales actually outstripped those of ketchup.
Originally made with tomatoes, salsa now comes in a myriad of exotic flavors, from mango to papaya. Salsa is a quick, fresh table sauce that originated in Mexico. You really only need five ingredients to make salsa —tomatoes, onions, chilies, lime juice, and cilantro.
However there are hundreds of different types in Mexico, varying from cook to cook and region to region.
Traditionally, these ingredients were blended in a rough stone mortar called a molacajete with a pestle. Some salsas are simple, spur-of-the moment affairs that can be assembled in the time it takes to chop tomatoes, onions, and jalapeños.
Such is pico de gallo (literally, rooster’s beak salsa), which is the traditional accompaniment to fajitas. Others involve roasting the vegetables in a cast-iron griddle called a comal to concentrate their flavor.
Others include vegetables that have been charred on the grill. Often, tomatillos (a green tomatolike fruit in the gooseberry family) will stand in for the tomatoes and fried or toasted dried chilies for the fresh.
Central Mexico’s Salsa Borracha (drunken salsa), the traditional accompaniment to barbecued goat, contains a vivifying shot of tequila. Other salsas skip the tomatoes and onions, concentrating solely on the flavor of the chilies.
At the end of the day, try what you like with a decent salsa.