How to Make Delicious Salsas: Salsa Fresa, Salsa Marada, and Salsa Morita

Introduction

• Lecture by Chef Montiel on making three different types of salsas.
• Focus on Salsa Fresca, Salsa Marada, and Salsa Morita.
• Importance of understanding different textures, colors, and levels of spiciness in salsas.

Salsa Fresa (Fresh Salsa)

Ingredients & Preparation

• Raw tomatillos (remove husks to avoid bitterness).
• Jalapeno (rub to make spicier, use sparingly to control heat).
• Garlic, white onion (for mild flavor and appearance).
• Lime (check for juiciness by the skin texture).
• Cilantro (use stems and leaves).
• Avocado (look for Mexican origin, ensure proper ripeness).
• Salt and water (to adjust texture).
• Blend everything to desired consistency.

Key Points

• Tomatillos add a slightly bitter taste.
• Control jalapeno heat by adding in increments.
• Lime juice prevents avocado from oxidizing.
• Balance the primary avocado flavor with other ingredients.
• Achieve a creamy, fluffy, fresh salsa.

Salsa Marada (Charred Salsa)

Ingredients & Preparation

• Red onion (stronger flavor to balance spiciness).
• Jalapeno (charred for smoky flavor).
• Roma tomatoes (or any red tomatoes).
• Garlic (charred but not burned).
• Fresh cilantro (add for color and taste).
• Avocado (diced for texture).
• Neutral oil and salt (for charring).
• Use a cast iron pan for charring to retain heat.
• Semi-crush vegetables after charring.

Key Points

• Charred vegetables provide a smoky, semi-raw flavor.
• Use red onion for its stronger flavor to balance the salsa.
• Control heat by adding jalapenos in increments.
• Add red wine vinegar for acidity and to brighten flavors.
• Achieve a chunky texture with visible avocado pieces.

Salsa Morita

Ingredients & Preparation

• Morita peppers (smoky, medium spice).
• Chile de arbol (high spice).
• Chile ancho (for pepper flavor).
• Guajillo (for texture and color).
• Red onion, Roma tomatoes, garlic (broiled).
• Neutral oil and salt.
• Light toasting of dry chilies to release flavor.
• White vinegar (for acidity and preservation).
• Simmer ingredients after blending.

Key Points

• Combines smokiness, sweetness, and varying levels of spiciness.
• Dry chilies require careful toasting to avoid bitterness.
• Broiling and simmering add complexity to flavors.
• Control spiciness by adjusting the amount of each chili.
• Refrying salsa enhances flavor and texture.
• Ideal for holding together in tacos and tostadas.

Conclusion

• Learning different techniques allows for mastery in making diverse salsas.
• Each salsa complements different dishes, much like those found in taco stands or Mexican restaurants.