Salsa Technique: Raw, Cooked, and Roasted
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Origin
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Description
Mexican salsa — not a single preparation but a complete family of cold and warm condiment sauces — divides into three fundamentally different techniques: raw (salsa fresca/pico de gallo), roasted/charred (salsa tatemada), and cooked (salsa cocida). Each technique extracts a different flavour architecture from the same tomatoes and chillies.
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The Thread
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Flavour Context
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Pillars V — VII
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