Salsas are always served separately on the table and guests may add as much salsa to their plate as desired. This is how the common misconception of Mexican food being HOT is avoided. The main dish in Mexican cuisine is always flavourful but mild – each person can then choose the level of heat by which salsa and how much of it they have with their food.
Chillies, tomatoes, onion and garlic – these 4 ingredients are the basis for the salsas that accompany virtually any meal in Mexico – every plate of eggs, every bowl of soup, taco or piece of meat.There is no end to the fresh or cooked salsas that can be used to liven up a meal. Try this basic recipe with any of our dried chillies:
3-4 Dried Chillies
2 Tomatoes. Roughly Chopped.
1/2 Onion. Roughly Chopped.
1 Garlic Clove. Sliced.
Salt to Taste
Oil for Frying
1. Toast chillies on a dry comal or heavy skillet to release the essential oils.
2. Soak the chillies in warm water for 20 mins.
3. Remove veins and seeds.
5. Fry other ingredients until soft in a little bit of cooking oil and stir in the chilli.
6. Season to taste.
Let salsa cool before serving.