Not the music or the dance, let's talk about salsa that is edible. Salsa can refer to any kind of sauce. However, in order to better understand how salsa came to be, let's take a quick look at the origin of the word. In Spanish the word salsa means sauce, but its derivation from the Latin really tells the story. In Latin salsa means salty, "sal" being "salt", plus it was very common for "salty" to be used to describe savory foods versus sweet. Further, "saline" and "salad" are related in Spanish so the word salsa is most probably a shortened version of "salty salad", even though it is a sauce. Now, after all that etymology the real meaning of salsa is probably as clear as... salsa.
In Mexico, salsa takes on many forms. The Mayans made their salsa using the molcajete and it was varied. There is archeological evidence the Mayan people made something that we now call guacamole. Guacamole is technically a salsa, but when an avocado is added it becomes guacamole. Salsa verde is a Mexican salsa made with the green tomatillos. Salsa negra or black sauce is very simple and spicy, made from dried chilis, oil and garlic. Salsa brava is a mild spicy sauce based on the ingredients of salsa roja but with the Spanish addition of paprika.
Salsa roja (red sauce) is very common in Mexico and is made from tomatoes, chili peppers, onion, garlic and cilantro. It is the most common salsa, and the most basic. Salsa cruda (raw sauce), pico de gallo, salsa picade (chopped sauce), salsa fresca (fresh sauce) is a raw salsa made with the same ingredients as salsa roja but with the addition of lime juice. Although it is common for other chopped vegetables to be added to the salsa cruda, the lime juice plays a dual role: taste and the acidity helps prevent bacteria from growing during storage.
Mole sauce is an iconic Mexican sauce that is an exception to the rule of using the word salsa for any kind of sauce. In fact, mole sauce is a base for a whole other genre of sauces that do not fall under the salsa umbrella. Mole sauce begins with chili peppers, unsweetened chocolate and almonds. From there the variety expands a thousand different ways, even with just a tiny variation in what kind of chili peppers are used.
In North America we think of salsa as a chunky tomato based dip with varying levels of spicy heat, but in truth salsa can be so much more. It is an ancient concoction dating back to the Aztec people and with very little change in the original style of preparation. When you are in Mexico, explore the authentic salsas offered to you. Then try to duplicate them at home. Your friends will be impressed!
In Mexico, salsa takes on many forms. The Mayans made their salsa using the molcajete and it was varied. There is archeological evidence the Mayan people made something that we now call guacamole. Guacamole is technically a salsa, but when an avocado is added it becomes guacamole. Salsa verde is a Mexican salsa made with the green tomatillos. Salsa negra or black sauce is very simple and spicy, made from dried chilis, oil and garlic. Salsa brava is a mild spicy sauce based on the ingredients of salsa roja but with the Spanish addition of paprika.
Salsa roja (red sauce) is very common in Mexico and is made from tomatoes, chili peppers, onion, garlic and cilantro. It is the most common salsa, and the most basic. Salsa cruda (raw sauce), pico de gallo, salsa picade (chopped sauce), salsa fresca (fresh sauce) is a raw salsa made with the same ingredients as salsa roja but with the addition of lime juice. Although it is common for other chopped vegetables to be added to the salsa cruda, the lime juice plays a dual role: taste and the acidity helps prevent bacteria from growing during storage.
Mole sauce is an iconic Mexican sauce that is an exception to the rule of using the word salsa for any kind of sauce. In fact, mole sauce is a base for a whole other genre of sauces that do not fall under the salsa umbrella. Mole sauce begins with chili peppers, unsweetened chocolate and almonds. From there the variety expands a thousand different ways, even with just a tiny variation in what kind of chili peppers are used.
In North America we think of salsa as a chunky tomato based dip with varying levels of spicy heat, but in truth salsa can be so much more. It is an ancient concoction dating back to the Aztec people and with very little change in the original style of preparation. When you are in Mexico, explore the authentic salsas offered to you. Then try to duplicate them at home. Your friends will be impressed!
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