Annie’s Salsa Lecture

Salsa is the Spanish term for sauce. Salsas are often thought of as tomato-based, but many come in other forms including fruits and other spices. They range from mild to very spicy and were traditionally produced using the mortar and pestle-like molcajete. Today, blenders are more commonly used and salsas now outsell catsup.

Popular and Well Known Salsas

Salsa roja, “red sauce”, is used as a condiment in Mexican and Southwest. It typically includes cooked tomatoes, chili peppers, onion, garlic, and cilantro.

Pico de gallo (“rooster’s beak”), also known as salsa fresca, would typically include raw tomatoes, lime juice, chili peppers, onions, and cilantro.

Salsa cruda, “raw sauce”, is fresh chopped tomatoes, onions, jalapeño peppers, and cilantro.

Salsa verde, “green sauce”, is made with tomatillos, typically cooked or roasted.

Salsa negra, “black sauce” includes dried chilies, oil, and garlic.

Salsa ranchera, “ranch-style sauce” includes roasted tomatoes, various chilies, and spices.

Salsa brava, “wild sauce”, is a mildly spicy sauce made with tomato, garlic, onion, vinegar, and paprika.
Guacamole is any sauce where the main ingredient is avocado.

Mole includes chili peppers mixed with spices, unsweetened chocolate, and almonds.

Chimichurri is a spicy vinegar-parsley sauce used in Argentina and Uruguay with meat. Ingredients include parsley, onion, garlic, oregano, salt, cayenne pepper, black pepper, oil and vinegar.

Mojo is a salsa used in Cuba and the Caribbean. It consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce.

Peri-Peri comes from Peru. It typically includes vinegar, oil, garlic, lemon, chilies, paprika, tomato paste, onions, and herbs. The sauces range from mild to very hot depending on the chili peppers used.

Book Recommendation: “The Great Salsa Book” by Mark Miller
Shopping Recommendation: Penzeys Spices at 13mi and Southfield

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