Consider this Salsa 101.
Name a condiment better than salsa.
“There are many ways of preparing salsas.
says Billy Maldonado, Executive Chef atFonicoin Mexico City.
“Playing and combining these two will give any recipe endless possibilities of flavor.
I have found a profound love in researching and combining different types of chillies.
Roasting, grilling, boiling, steaming, even fermenting chillies will provide a unique salsa.”
What Is Salsa Macha?
Native to Veracruz and Oaxaca, this salsa is now popular in many regions of Mexico.
“Any dried chilis will do for this preparation.
Any nuts will also do perfectly fine.
Use the ones that you like the most.
I personally love peanuts and sesame seeds.
As for spices, a touch of star anise will elevate the preparation to a whole new level.
Lemon juice orcider vinegarwill give the acidity.
A mixture of olive oil and canola oil is a good option.”
Salsa macha recipes vary by region and chef, but the technique is what’s most essential.
Start with aneutral oil, like grapeseed, and heat it in a skillet.
Then, you’ll want to add dried chiles, like ancho and chiles de arbol, seeds removed.
Add somechopped garlic, a crunchy element like peanuts orsunflower seeds, and top with sesame seeds.
Once all is fragrant, let it cool and blend everything together.
You’ll get a tasty, infused paste that can be used to accentuate pretty much any dish.
Store in a sealed jar in the fridge for up to a month.
What Is Salsa Verde?
It is incredibly versatile and adds so much fun to a dish.”
Quarter the tomatillos and an onion.
Dice several green chiles and garlic.
Throw them all into a blender with a handful of cilantro.
Add it to your favorite salsa verde recipe, plus a splash of water to loosen up the salsa.
What Is Salsa Roja?
“Salsa roja is a red salsa,” Shabazz says.
“Salsa roja typically contains tomato, chiles, onion, and garlic.
It can be made with either cooked or raw ingredients.”
Blend with fresh cilantro until smooth, about 30 seconds.
What Is Pico de Gallo?
Typically, pico de gallo is enjoyed as a topping.
“It adds freshness and extra texture,” Shabazz adds.
Like most salsas, pico de gallo can also make for a nice dip.
