Mexican salsa construction

Not yet written for this entry.

Mexican salsas are not one thing — they're an entire family of preparations ranging from raw (salsa cruda/pico de gallo), to charred (salsa tatemada), to cooked (salsa roja cocida), to dried chile-based (salsa de chile de árbol), to creamy (salsa de aguacate). Each uses different chillies, different preparation techniques, and serves a different purpose at the table. A proper Mexican meal might include two or three salsas, each providing a different flavour and heat profile. The molcajete (volcanic stone mortar) produces a fundamentally different texture than a blender — rougher, more integrated, with the stone's seasoning contributing subtle flavour.

Not yet written for this entry.

Not yet written for this entry.