Salsa — "sauce" in Spanish — encompasses a complete range of Mexican preparations from the raw pico de gallo to the deeply cooked and charred salsas of the Mexican interior. The three fundamental techniques (raw, roasted/charred, and cooked-down) produce categorically different flavour profiles from the same base ingredients — tomato, chilli, onion, garlic. Understanding which technique to apply to which salsa is foundational to Mexican cooking.
The three salsa techniques — documented from Mexican culinary sources.
MEXICAN CULINARY TRADITION — DEEP EXTRACTION