|
Making Sense of the Salsa Bar
1. Salsa roja (mild to hot): Literally "red salsa," this classic is made with dried red chiles like guajillos, plus garlic, tomatoes, and often chipotles, which give it a slightly smoky flavor.
2. Pico de gallo (medium hot): The name means "rooster's beak." A simple blend of chopped tomatoes, onions, garlic, cilantro, and sometimes jalapeños.
3. Salsa de piña (spicy & sweet): A pineapple-based sauce that often includes red onions, vinegar, and fresh chiles.
4. Salsa x-ni-pek (ouch!): A fiery condiment from the Yucatán, it's sometimes called Hot as a Dog's Nose sauce. Made of tomatoes, red onions, sour orange juice, and habanero or serrano chiles, it's said to be so spicy, it'll warm a dog's snout.
5. Salsa verde (mild-maybe): Tomatillos are the base of this green salsa, which often includes onions, garlic, and cilantro. If jalapeños or serranos are added to the mix, expect some heat.
6. Salsa borracha (mild & smoky): Aka drunken salsa, it's made from a base of cooked tomatoes. It gets its kick from jalapeños and its name from the beer that's used to flavor the sauce.
|
