Though you may have salsa every day, this month salsa is officially celebrated. Though recognized to most as a red sauce out of a jar with three options (mild, medium, spicy), across Latin America, salsa is a nuanced dish. Made with fresh, seasonal ingredients picked from the vine and pulled from the earth and individualized to suit any taste, mood, or occasion, salsas can be a beautiful and gourmet dish. Made zesty, fruity, spicy, smoky, or sweet and served on top of eggs, as a dip with veggies, on top of chicken and fish, swirled into beans or soups, salsas are in fact incredibly versatile - and incredibly delicious.
To celebrate this very sacred of events (don't you love food holidays?), whip up a few batches and have a taste test. Don't forget to load up on our favorite salsa bowls! Happy National Salsa Month!
Salsa doesn’t have to clobber you with spiciness or overpower your palate in order to be considered authentic. Of course, salsa shouldn’t be bland either, but should act as an enhancement to your main dish. Our Creamy Avocado Salsa is mildly piquant, and is absolutely delicious on fried tostadas, chalupas, gorditas and especially flautas. Easy to make, you may find yourself using it as a sandwich spread, or as a dip for cold shrimp. We even like it on our eggs, sunny side up!
Gorgeous, honey sweet pineapples are in every produce market these days. Peeled, cored and chopped for the convenience of the consumer, it’s would be a crime to walk past them to pick up a jarred salsa. Making Salsa de Piña couldn’t be easier. Of course, we love it on Camarones de Coco, but add a spoonful to your next fish taco, or even your pork carnitas, and you will be hooked. Make it a day ahead of time, and let the flavors marry. Salsa gets hotter when left overnight. More flavor to love.
Tomatillos are small, green tomato-looking chiles that come wrapped in a papery husk. They are relatively mild and if you don’t like heat, you can omit the serrano or jalapeño and proceed with the recipe. Here, they are roasted until tender and smoky and blended with garlic, cilantro, and onion for a classic tomatillo salsa.
Even though this salsa is ready to eat the minute you blend it, you can always opt to heat it for a minute or two in the microwave before you serve it. Add a spoonful to a saucepan of canned beans for a spicier side dish or stir together equal parts mayonnaise and salsa to make a chipotle mayo for your sandwiches and burgers.
Here's a delicious alternative to traditional salsa: tangy tomatillos are roasted until bursting with sweet green apples and tossed with garlic, onion, and chile.
A spicy salsa made with one of the world's hottest peppers, moruga chiles. (If you can't handle the heat - and few can - sub in your favorite chile). For this salsa, chiles are roasted with tomatoes and tomatillos then blended and topped with fresh fragrant cilantro.