Elevate your salsa with these tips and recipes

Known for its versatility, salsa can be made simply in a matter of minutes. Or, if you have more time, roasting the chiles and other ingredients creates more complex flavors.

For some insight, El Paso Inc. Magazine spoke with chefs Jonathan Nickerson and Andres Diaz with the El Paso Community College culinary arts department, as well as chef Rudy Valdes and general manager Mark Magaña at Cantina Malolam.

Salsas may be sweet, mild, burning or tangy.

“There should be a balance of flavors within a salsa, and that balance starts from the selection of chiles you use, as well as the fresh herbs like cilantro and lime zest you incorporate,” Diaz said.

 It’s a matter of personal preference, but salsa verde generally pairs well with chicken. And pico de gallo or fruit-based salsas go well with a light protein like fish and other seafood.

“There is almost like a cultural and regional pairing between dishes and salsas, but it can be up to the individual to decide which salsas go best with which protein in a meal,” Magaña said.

Salsa roja

Recipes by chef Jonathan Nickerson

Ingredients

10 ancho chiles

1 onion, cut in half

4 garlic cloves

4 chiles de árbol

½ cup cilantro, rough chop

1 tbsp. lime juice to taste

Salt and pepper to taste 

Preparation

Step 1: Remove stems and seeds from the ancho chiles and chiles de árbol.

Step 2: In a cast iron pan, place the onion halves cut side down. Roast and set aside.

Step 3: In the same pan, toast the garlic cloves and set aside.

Step 4: In the same pan, toast the chiles ancho and chiles de arbol and set aside.

Step 5: Combine onion, garlic and chiles in a pot. Add just enough water to cover, and simmer until tender. 

Step 6: Strain ingredients, reserving the liquid.

Step 7: In a blender or food processor, puree the ingredients. Add liquid slowly until desired texture is achieved.

Step 8: In a bowl, add the lime juice, cilantro and salt and pepper to taste.   

 Salsa verde

Ingredients

12 tomatillos, husks removed

1 onion, cut in half

1 tsp. garlic

4 jalapenos

½ cup cilantro, rough chop

1 tbsp. lime juice

Salt and pepper to taste

Preparation

Step 1: Medium dice 6 of the tomatillos, small dice ½ of the onion and small dice 2 jalapenos. Reserve.

Step 2: In a cast iron pan, roast the remaining 6 tomatillos, ½ onion, and 2 jalapenos whole until tender. Set aside. 

Step 3: In the same pan, toast the garlic cloves and set aside. 

Step 4: Remove skins and seeds from jalapenos.

Step 5: In a blender or food processor, puree the roasted tomatillos, onion and jalapenos.

Step 6: In a bowl combine the puree with the

reserved diced tomatillos, onion and garlic.

Step 7: Add the lime juice, cilantro and salt and pepper to taste.