Summer is the perfect season to enjoy Mexican cuisine. Fiery, passionate, and refreshing Mexican tacos work wonders on your senses during the hottest days. Mexicans have mastered the art of beating the heat by using plenty of spice, acidity, and salt, combined with vegetables, beans, and a bit of meat or fish.
What would Mexican cuisine be without its salsas? In Mexico, there are two primary types: Salsa Verde (Green) and Salsa Roja (Red). Thousands of different recipes hide behind these two names. When you order a green salsa, you never know exactly what will be served or how spicy it will be, as it depends entirely on the chef’s taste or a traditional regional recipe. The same applies to red salsa, which can be made with dried, roasted, boiled, or raw peppers. This diversity is the true wealth of Mexican cuisine—there are almost no rules, and every chef is guided by experience, mood, and, above all, temperament.
Salsa Verde: Freshness and Gentle Heat
Mexican green salsa is typically considered less spicy and is made with fresh ingredients. It usually features tomatillo, jalapeño, fresh cilantro, garlic, onion, and lime. Since tomatillos are rarely found in Bulgaria, here is a recipe using accessible products:
- 2 green bell peppers: Roasted, peeled, and seeded.
- 4-5 green jalapeño peppers: Fresh or substituted with 2 tbsp of dry jalapeño flakes.
- Aromatics: 3-4 cloves of garlic, a small onion, and a bunch of fresh cilantro.
- Liquids: Juice of two limes and 50 ml of water.
- Seasoning: Salt to taste.
- Optional: Add 1-2 roasted tomatoes (though this will turn the salsa brownish) or an avocado for a creamier texture.
Preparation: If using dried jalapeno flakes soak them in some hot water for at least 15 minutes. Place all ingredients in a blender and process to your desired consistency. Adjust salt, lime, or water as needed. This salsa can be stored in the refrigerator for up to a week.
Salsa Roja: Smoky Aroma and Intense Flavor
Mexican red salsa is usually spicier, and the ingredients are often roasted. Mexicans grill products one by one on a Comal (a flat clay or metal griddle) to achieve a distinct smoky flavor and aroma. To make a quick red salsa at home, you will need:
- 1-2 red bell peppers: Roasted, peeled, and seeded.
- Chili Flakes: 2 tbsp Ancho flakes, 1 tbsp Chipotle flakes, and Habanero flakes if you want extra heat.
- Vegetables: 3-4 cloves of garlic and 2-3 ripe tomatoes (grilled and peeled).
- Liquids: 100 ml olive oil and 2 tbsp vinegar.
- Seasoning: Salt to taste.
Preparation: Soak the chili flakes in some hot water for at least 15 minutes to hydrate them. Blend all ingredients and then pour the mixture into a pan. Add salt and more olive oil if necessary. Cook over low heat, stirring until the desired thickness is reached. Because it is simmered, this salsa can be stored in the refrigerator for up to a month.