The soul of Mexico is salsa. Salsa is the cornerstone of every Mexican meal. The colossal variety of chiles artfully displayed in the market is overwhelming and the spice factor can be painful, at times (as well as addicting). Every taco stand and restaurant has a hoard of salsas to choose from; displayed in traditional hand made ceramic bowls, tubs, plastic bags, and what have ya's.
How good is your salsa knowledge?
1. What type of traditional tools are used to make salsa?
2. What popular American condiment was outsold in the 1990's by the rising popularity of Mexican salsa?
3. What chile is the sweetest and mildest of all Mexican chiles?
4. What chile is about 5 times hotter than jalepeños; with a delayed quick of heat?
5. What are the four most common ingredients in authentic salsas?
Check your answers below...
How good is your salsa knowledge?
1. What type of traditional tools are used to make salsa?
2. What popular American condiment was outsold in the 1990's by the rising popularity of Mexican salsa?
3. What chile is the sweetest and mildest of all Mexican chiles?
4. What chile is about 5 times hotter than jalepeños; with a delayed quick of heat?
5. What are the four most common ingredients in authentic salsas?
Check your answers below...
Answers
1. The traditional tools for preparing salsa are a molcajete, a rough-textured mortar and a tejolote (pestle) made from volcanic rock. Some women also used their bare hands to moosh and prepare salsa.
2. Soon after the United States 'discovered' salsa in the 1980's, it soared to popularity, famously outselling ketchup by 1992.
3. The ancho chile is the sweetest and mildest of all the dried Mexican chiles.
4. The serrano pepper is a small, skinny green pepper with some serious kick.
5. Many traditional salsas contain chilies, tomatoes, onions, and garlic. To obtain the range of flavors, tastes, and textures is how the ingredients are cooked (or not cooked).
Click on the answers for more information.
1. The traditional tools for preparing salsa are a molcajete, a rough-textured mortar and a tejolote (pestle) made from volcanic rock. Some women also used their bare hands to moosh and prepare salsa.
2. Soon after the United States 'discovered' salsa in the 1980's, it soared to popularity, famously outselling ketchup by 1992.
3. The ancho chile is the sweetest and mildest of all the dried Mexican chiles.
4. The serrano pepper is a small, skinny green pepper with some serious kick.
5. Many traditional salsas contain chilies, tomatoes, onions, and garlic. To obtain the range of flavors, tastes, and textures is how the ingredients are cooked (or not cooked).
Click on the answers for more information.
