Vibrant red, green, yellow, orange — some like it hot while others like a mild kick. Whatever the desire, salsas add can flare and fire to almost any meal.
Salsa means sauce. Yet, the ongoing debate rages as hot as salsa: Are salsa and hot sauce the same?
In my world, there’s definitely a difference. Hot sauce is generally thinner than salsa and more liquid. It’s typically made with hot peppers, vinegar, spices and other flavors. It is often used on top of foods and perfect to add to tacos, burritos and eggs. It’s a key ingredient for delicious Buffalo chicken wings. Tabasco, Tapatio, Franks and Dave’s (one of the hottest sauces around) are just some of the more classic hot sauces.
Fish tacos topped with mango salsa brings the tropics to the dinner table.
Salsa, on the other hand, is chunky and made with vegetables or fruits and used as a dip or, in some cases, a topping on meals and dishes.
Salsa can be prepared and served cold or hot. Tomatoes are a standard for salsa. Pico de Gallo, salsa fresco, is made with chopped tomatoes, onions, cilantro, fresh chiles, lime juice and salt.
I am a fan of Salsa Verde. I love green salsa with tomatillo as the foundation. Roasting or grilling tomatillos are the way to go for an epic salsa. Just add garlic or corn and it pairs well with many dishes. Grilled tomatillo and corn salsa over fish, shrimp or tofu, enhance these proteins. A raw tomatillo salsa is also pretty tasty.
Onions and cilantro are essential in my book for a good salsa. I tend to chop and mix it in a bowl, but if you want to make it even easier, throw all of the ingredients into a food processor or blender and pulse. Keep it chunky. Roasted or grilled red-pepper salsa, avocado and jalapeño or serrano salsa, black bean, corn and pepper salsa are also unique vegetable salsas.
Summer is an excellent time for heirloom tomatoes. They make a beautiful, flavorful fresco salsa. No need to cook heirlooms for summer salsa.
Opt for fruit
Vegetables aren’t the only star of salsa. Let fruit take center stage. Tangy and sweet with a hint of heat changes the complexity of the food you top it off with. Fish tacos topped with mango salsa brings the tropics to the dinner table. Pineapple salsa adds a little touch of Hawaiian to the menu. Peach salsa brings the Southern touch to grilled steak. Watermelon, strawberry, blueberries and plums can all be made into salsa. Or together they can be one big fruit salsa, too.
Mix it up
Instead of Spanish onions, try red onions or scallions. Add citrus for tang: lime, lemon, orange or grapefruit. Love a bit of heat. Add serrano or jalapeño or habanero if you dare. And don’t forget to add lots of cilantro, garlic and salt to taste. If you don’t like cilantro, use parsley instead and add a bit of cumin and black pepper.
Summertime yields so many beautiful fresh fruits and vegetables. A trip to the farmers’ market will yield hundreds of ideas for fresh salsa.
Add salsa to eggs, on a burger, baked potato or in a grilled cheese sandwich. Whether the vessel is – chips, chicken, beef, pork, fish, tofu or tempeh –e njoy your next meal slathered with salsa.
Pineapple Salsa
From the kitchen of Priya Hutner
1 pineapple, cored & cut into small pieces
1 small red onion, diced
1 lime, juiced
2-3 cloves garlic, minced fine
1 serrano or jalapeño pepper, deseeded & minced
¼ C fresh cilantro
Salt & pepper to taste
Mix all of the ingredients and let marinate in the fridge for at least an hour. Serve with chips or protein.
