The Chemistry of a Salsa
THE ORIGIN
Aztecs
Incas
Mayans
Traced back since early civilizations
Aztec Lords combined chili and tomatoes
Mixed it with grounded squash seed and spices
Condiment served on turkey and seafood
Spaniards conquered Mexico
Their first encounter with tomatoes began
Salsa literally means sauce in Spanish
Salsa fresco, fresh sauce
Salsa picante, hot sauce
Salsa picada, chopped sauce
Chiles
Jalapeno grown in Jalapa, Vera Cruz and Mexico
Poblano cultivated in Pueblo, Mexico
Arbol adds a natural grassy flavor
Habanero, hottest chilies in the world
3 Main Mexican Salsas
Base are Onions, Tomatoes,, Garlic and Chile
Roasted salsas
Roasting tomatoes and chilies
Rustic and smoky
Roasted salsas best paired with meat
Chile based salsa
Used mainly on enchiladas
Dried Chile
Gives off a sweet and pungent flavor
Tomatillo salsa
Known as the first
Green tomatoes
Citrusy in flavor
Salsa verde or green salsa.
Making one through online videos and cookbook can help
It is not a guarantee on its authenticity
You can only distinguish the taste once you tried an original version
You will know the blend of the original creators of the sauce
You can determine the variance from the products made outside the place of origin
It is not just a sauce
It is part of their history
Early civilizations blended the ingredients so well
That Salsa has stood the test of time
It became one of the classic sauces passed from one generation to another.
It is but right to pay respect to the rightful creators
They have the heart
Their taste buds are superb
Healing qualities of every plant was fused incredibly in one sauce
Salsa.
© 2018 Ronadel Razon
