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>>

  • Tomato Basil Pasta, 9/1/14

    Tomato Basil Pasta, 9/1/14

    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>


By


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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