Secrets to Salsa
Source of Recipe
Grandpoohbah
Some people call it a condiment, but the salsa devotees of the world would most
definitely call it a food. Condiment or food, though, everybody can agree that,
besides giving tortilla chips a reason to live, salsa adds a fresh and invigorating punch
of eye-opening, palate-pleasing flavor to Mexican meals, grilled meats and beyond!
Salsa Basics
Trying to name THE ultimate salsa recipe would be like trying to pin down the
definitive soup recipe: There's way too much wonderful variety our there to ever
settle on just one way of making it, and part of the beauty of the dish is its versatility
and adaptability. Still, your basic bowl of salsa will more often than not contain
chopped or pureed tomatoes flecked with chiles, white onions, garlic and cilantro,
flavored with salt and a squeeze of lime juice or a splash of vinegar. This recipe,
however, is nothing more than a jumping-off point. From there, you can play with
techniques and try as many different combinations of fruits and vegetables, chiles and
herbs as you can possibly dream up.
For starters, you can vary the flavor of your salsa depending on what you do to your
basic ingredients. Leaving everything raw will result in a salsa with a bright, refreshing
taste. Raw salsa is also known as "salsa cruda." Roasting the tomatoes, garlic and/or
the chiles first will lend a rich, smoky flavor to your finished dish. If you cook the
salsa, you'll trade in the fresh taste for a deeper, sweeter one. (When you buy salsa
at the supermarket, you may have noticed the difference in flavor between the stuff
you find in plastic tubs in the refrigerator case, versus the salsa that comes in jars.
Refrigerated salsa is raw, while jarred salsa is always cooked.)
Salsa Shortcuts
Many people hesitate to make salsa because it involves lots of time-consuming
chopping. A little chopping is unavoidable, but if you've got a food processor, it's
about to become your new best friend. Tomatoes, which make up the bulk of most
salsas, consequently take the most time to chop, but if you've got a food processor,
it's as easy as pressing a button - well, almost. You'll still need to core the tomatoes,
cut them into quarters, and scoop out the seeds, but it's still faster than dicing. Toss
all the pieces in the food processor and pulse it just until the tomatoes are the
consistency you want. The food processor can also make short work of herbs and
garlic; you should toss these ingredients into the processor before you add the
tomatoes. For most other ingredients, it's better to chop them by hand so you have
more control over the size and shape of the pieces -- and the finished product will
look nicer. We especially recommend dicing the onion by hand - the food processor
tends to pulverize too many cells in the onion, releasing so much juice that he onion
flavor becomes overpowering.
Many salsa recipes call for onions, and you will find that white onions are far better
than yellow ones for eating raw. The most typical herb you'll find in salsa is cilantro,
but don't be afraid to play around. Parsley, mint, basil and oregano all taste
exceptional when mixed with fresh vegetables and fruits. In the chile department, you
are only as limited as the selection available at your local grocery store or farmers'
market.
Take a break from the ordinary - set the tomatoes aside and use some other fruit or
vegetable instead. And don't stop at onions and herbs for flavoring your salsa;
anything that's bite-size and complementary to your main ingredients and to each
other will work. Try to use ingredients with contrasting flavors and textures. Salsa is
something that should be able to stand on its own; an explosion of flavors against the
bland, nutty background of a tortilla chip in addition to being a beautiful, versatile
condiment for all manner of burritos, tacos, meats, soups, eggs and beans so it's vital
to achieve a balance of flavors between the sweet, savory, salty, sour and spicy. Use
salt, lime juice or vinegar, bottled hot sauce and pinches of sugar, tasting
intermittently, until you achieve that perfect mix.
For the base of your salsa, try:
Tomatoes
Tomatillos
Mangos
Melon -- cantaloupe, watermelon or honeydew
Peaches or Nectarines
Pineapple
Kiwis
Plums
Oranges
Cucumbers
And try adding some of these to the mix:
Bell peppers
Jicama
Radishes
Fresh corn
Avocado
Beans
Olives
Mint
Basil
Parsley
Cumin
Ginger
|
|
member logon
