National Salsa Month, a Chip’s Worst Nightmare.

Salsa Month Celebrating the Unsung Hero of Spanish Dishes.

There are a lot of Spanish foods that get a lot of love around the world and for good reason of course. Burritos have gotten a cult following it seems and you can find a taco in nearly every corner of the world. But one food that might be deserving of getting more appreciation for what it does for our culture and our tastebuds, is salsa. May is the month of salsa and we refuse to get through this month without at least discussing the greatness of this food. Salsa can be used as a topping, a dip, or an ingredient for a recipe already, its versatility is incredible. 

The History of Salsa.

The first appearance of salsa dates back to the times of the indigenous Latin American cultures, Mayans, Aztecs, and Incas. They used what they grew natively on their land to make salsa, such as tomatoes, onions, chilies, and other seeds. Once the Spaniards came in the 1500s and took over the indigenous cultures, they decided to steal the secrets of Salsa as well. Imagine being the first people to try salsa, they probably had no idea what was tasting so good and fresh. So salsa being in the Spaniards’ conquest and because it is national salsa month, I am going to consider salsa an ancient Latin treasure. 

In today’s day and age salsa is found nearly everywhere and getting underappreciated on a greater scale. Some restaurants think they can get away with serving bad salsa because people are there for other foods. Well, I’ll be the first to tell you nobody likes a watery salsa, and I for one definitely remember the places that serve it. When salsa is made well it can be pretty much addicting and before you realize how good it is, it’s most likely already gone. But what exactly makes salsa a tortilla chip’s worst nightmare?

The Secret to Great Salsa

When it comes to salsa making it is not rocket science but there are two things that you really want to get right, the consistency and the fresh taste. Salsa should have a slightly thicker consistency than tomato sauce and the taste should be fresh and subtly acidic. You can make a great salsa in something as simple as a blender, or if you are willing to work for it you can use a stone mortar and pestle. The ingredients are really whatever you want, but for a classic salsa it usually contains tomatoes, chilies, shallots/onions, cilantro, and salt, and I like to add some type of ‘pepitas” for a nutty taste. However, the appearance of salsa does not stop at just the classic mild red salsa. 

Salsa verde is an underrated flavor bomb that can do almost everything regular salsa can. Salsa verde is harder to find but whenever I do come across it I know to give it the respect it deserves. Corn salsa is another side of the salsa spectrum that I was at first hesitant to take part in, but over time has grown on me to be mandatory for my burrito bowls. 

As the month of May closes in and summer approaches, we ask that everybody treat themselves to a delicious plate of chips and salsa. Extra credit if it is made at home, trust me you will never look at salsa the same once you see just how easy it can be made at home.