Salsa, a passion for food!

Salsa is a captivating flavor that stunts your tastebuds. Salsa became the solid base of SalsaKiss.com through its enchanting and mouthwatering flavors. In Mexico, people have been perking things up with salsas since long before Columbus. Mexicans discovered that salsas livened up all the Old World products like chicken, pork, beef, lamb, and cheese, too. Before the Spaniards, there was very little cooking fat in the New World. So instead of frying all the ingredients, as is often done in Mexico, today we dry roast things in the old way.

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Techniques

Charring and peeling fresh chiles:

The easiest and best-tasting way to blister fresh chiles is to turn them over (or under) an open flame. A method is to set the chiles on a metal grate over the open flame on my gas range. That way I can broil several chiles at once. It is also perfectly acceptable to broil chiles under a gas or electric broiler or even over a charcoal or gas grill. For best flavor, do not peel chiles under running water. Rub off burnt peel with a cloth or paper towel. Leave an occasional fleck of charred peel, it will add flavor to the dish.

Pan-roasting dried chiles, garlic, onions, tomatoes, and tomatillos:

Simply put your skillet over low heat and arrange vegetables in a single layer. Do not add oil or salt or anything. When vegetables begin to cook and brown, turn them. Tomatoes should be cooked until a dark, brownish-black color. Vegetables are done when they are soft to the tocuh or can be pierced easily with a skewer. Peel and cut onions into ½ inches to speed their cooking. Leave garlic unpeeled until after roasting.

Toasting dried herbs, seeds, and spices:

In Mexican cooking, most dried herbs, seeds and spices are toasted before using. The technique is similar to that used in pan-roasting vegetables. In a small skillet or saute pan put whatever is to be toasted. Cook over medium heat until fragrant and a touch of smoke begins to curl up about 4 minutes, stirring or tossing often. Immediately remove contents from pan to a cook plate, bowl, or other container. Let cool and then grind it directed in a spice mill or mortar.

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Equipment

Molcajetes, mortars, and suribachis:

The European mortar and pestle, the Mexican molcajete and tejolote, and the Japanese suribachi and surikogi are all elegantly designed primitive tools for grinding and pureeing spices and sauces. They are easy to use. They don't break easily. They cost much less than a food processor. And they make the best salsas. They require a bit more hand work than flipping a switch. If you have never used one, look for a molcajete or suribachi in local ethnic markets.

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