Spice Up Your Life

Salsa is both ubiquitous and versatile. It can be fresh or canned, red or green, sweet or spicy. But maybe you didn’t know that salsa is also ancient.

The origins of what we know as salsa came from the native peoples of Central and South America. The Aztecs, Mayans, and Incans were the first civilizations known to make a form of salsa, in which they combined chili peppers and ground squash seeds. This spicy condiment was used on all sorts of dishes, adding more flavor to fish, venison, turkey, or lobster. 

The term we know for this dish - “salsa”  - came about during the Spanish conquest of Mexico in the early 1500s, when the Spanish first came in contact with this food. “Salsa” is simply the Spanish word for “sauce.” Our current conception of salsa blends elements found in both Mexico and Spain, as the sauce crossed cultures. Tomatoes, tomatillos, and peppers grow well in Mexico, whereas the  common additions of garlic and onion likely came from Spain.

For those of us cooking for picky eaters, salsa can be a great vehicle to introduce new produce in an exciting and palatable way. Salsa can include so many different ingredients, from citrus to corn to root vegetables. The different types of salsa are seemingly endless.

Pico de Gallo, which is also known as salsa fresca or salsa cruda, is a fresh salsa, made primarily from tomatoes, onions, and cilantro. On the other hand, many people enjoy fire roasted salsa, in which the ingredients are cooked before the dish is prepared. Salsa verde is green and made from tomatillos. Salsa de aguacate is also green in color but has a creamier texture, thanks to the addition of avocados. Heat levels vary from pepper to pepper, and therefore from salsa to salsa. You can include jalapenos for some kick, habaneros for a hotter spice, or no peppers at all. Some salsa are made sweeter with the addition of fruit, such as peaches, pineapple, or mangoes.

A summer favorite my house is “salsa salad,” where we chop the veggies into bigger pieces and add bell pepper, cucumber, radish, and avocado to the expected ingredients of tomato, onion, garlic, jalapeno, and cilantro. We season with lime juice and salt, making a side dish out of an appetizer. For those guests who swear they don’t enjoy radish or cucumber, salsa salad still tends to be a big hit.

This Sunday, October 9th, Cook First PDX is joining our market to run a free event, called “Salsa Salsa.” At 10am Nikki Guerro of Hot Mama Salsa will give a cooking demonstration and afterwards the booth will be open all day for shoppers to prepare their own salsa onsite at the market. This is a great chance to perfect your own salsa technique under the tutelage of a master. Don’t miss out on this sweet (or spicy) opportunity!