I want that REAL spicy stuff. Not that crap labeled “Medium”
(I’m in the US/Germany btw)
I’m starting to think that when an American says salsa it means one specific kind of sauce.
It’s salsa roja, salsa verde, salsa fresca, and any other fruit (mango is common) based condiment that you’d eat with chips. Salsa de mole, we just call mole. Other types of Mexican sauce like what you’d put over enchiladas, just gets called “enchilada sauce”.
It’s a common thing with loan words to have them only applied to the subset of things that were originally imported and called by that name. No one out of Italy, for example would call pizza bianca “pizza” if you gave them a piece and asked what it is (I’m talking about roman pizza bianca, not “white pizza” being back translated).
Sometimes the opposite happens, like “curry” being derived from a specific thing in a specific part of India, being applied by the British (and everywhere else they exported it) to basically any saucy Indian food.
Yeah we’re basically referring to salsa roja lol it’s the most common
Go to your local Mexican grocer and check their deli or refrigerator section…
I like a smooth, pureed salsa. I first fell in love with the salsa at Luchita’s, in Cleveland, 40 years ago, but Inhavent had it in over 25 years, since I left Cleveland. Its one of the few things I miss about Cleveland.
Recently, I found Wllie’s, a smooth salsa in several varieties, and it is the closest I’ve found to Luchita’s. Its a perfect clone, as near as I can remember.
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Homemade FTW
Everyone is saying home made and they’re right. But if you are too lazy, I’ve found that Mexican supermarkets will have fresh store made salsas that are good and decently spicy.
It’s OK to add salsa picante (hot sauce) to salsa ranchera (cooked: canned or jarred salsa). That’s what I do to just about any canned, including my own. Mine is always sweet because it’s homegrown tomatoes that provide a lot of sugar and homegrown Anaheim and Hatch chile which never get super hot. Everyone can eat it out of the jar and I can just put picante in it to taste. But yeah, make a pico de gallo whenever you have the fresh veggies to mix it up. Cilantro is also called Coriander in the UK, perhaps Europe also.
Warning… These little peppers don’t fuck around.
None. I make my own pico de gallo instead. Shits easy as hell and is tasty as fuck.
Dice one medium white onion, 2 Roma tomatoes, a handful of cilantro, juice 1 lemon and 2 limes (personally, I prefer key limes), add salt and pepper.
Best shit.
What gives it the heat?
The internet comments, apparently
