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The Chemistry of a Salsa

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

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