Special sauce: Varieties of Mexican salsa - KATV - Breaking News, Weather and Razorback Sports

Special sauce: Varieties of Mexican salsa

Updated: Thu, September 26th 2013 3:54 pm
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • RecipesMore>>

  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
  • Melinda's chocolate peanut butter "dump" cake

    Melinda's chocolate peanut butter "dump" cake

    Tuesday, July 22 2014 9:20 AM EDT2014-07-22 13:20:16 GMT
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>


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In Mexico, salsa is an endless journey. Every microclimate, every state, has its own ingredients, its own methods of making it.

If you counted all the salsas in Mexico, I assure you there would be thousands. Yet there's one thing most Mexicans would agree on: There's no meal without salsa.

It's more than just a condiment for anointing tacos, drizzling into soups, and spooning onto eggs, grilled fish, and roast meats — salsa adds a sense of place to everything it touches.

Growing up on the border of Puebla and Oaxaca, I would pick deep-red tomatillos and tiny pequin peppers; they both grew wild near my home. I'd char them on the comal and grind them in a molcajete, a mortar and pestle, along with onion and sea salt, to make the salsa that defined my childhood.

So many salsas are improvised from the foods available locally. In coastal Oaxaca, the abundance of seafood has led to the creation of a pico de gallo salsa of tomatoes, onions, chiles, and cilantro that's studded with shrimp.

Sikil p'ak, a Mayan specialty of the Yucatán, features pan-toasted pumpkin seeds, available in abundance throughout the region, as the base for a rich salsa that's as thick as a dip.

And in the hot lowlands of Chiapas, peanuts, sesame seeds, guajillo chiles, and chiles de árbol are fried together and blended to make a lavish sauce.

Other salsas, however, are so universally appealing that they've been adopted throughout Mexico, and beyond. Salsa verde, a refreshing blend of tomatillos, onion, jalapeños, garlic, and cilantro, and salsa roja, a potent jam of charred tomatoes and guajillo chiles, can be found at nearly every taqueria in Mexico City.

But no matter the type, I enjoy salsa best the way that I believe it is intended to be eaten plain, on a fresh tortilla.

Hugo Ortega, chef-owner of Hugo's Restaurant, Houston, Texas, and author of Street Food of Mexico (Bright Sky Press, 2012)


See 6 different Mexican salsas in the gallery »



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