Remember To Keep It Fresh!

Salsa – the word dances deliciously on your tongue. Whether music or food, salsa is vibrant. Salsa, the music, is an energy-inducing magic that lures even the most reluctant dancer to his or her feet. Salsa, the food, is the ultimate marriage of flavors and textures. Salsas add a foreground of exploding color and taste, complimenting your favorite dish. They remind us of sunny days, and sultry nights; they turn a celebration into a fiesta!

The Spanish word salsa means “sauce” in English. But salsa is mucho mas (much more) than sauce. It’s a rainbow of flavors. It’s clean, it’s fresh, and it’s exciting. Sometimes loud with hot serranos, other times subtle and smoking with chipotle, salsa can also be softand smooth when made with avocado, sweet when made with mango and papaya, or deeply flavored when made with aguardiente (Columbian brandy) and blackberries. Salsas can be made with fresh or cooked ingredients. In sauces, there is a melding of flavors, while in salsas, each of the ingredients is destacado, or “outstanding”; each maintains it’s individual integrity.

Salsas are exciting and sexy; they should appeal to both your mind and plate. Creating a salsa is like composing a floral bouquet: The balance of color (both pale and bright) and texture (both soft and crunchy) is key. The basic rule for creating salsas is to usethe freshest ingredients possible, then add vinegar and citrus juices to enhance the flavors.

Salsas are also like bouquets in that they are delicate. Fruit salsas are especially fragile and should be served shortly after preparing. Most salsas should sit for about 20 minutes at room temperature before serving so that the flavor marry. Refrigerated salsas should be brought to room temperature prior to serving. If you are making a salsa ahead of time, those using cooked ingredients are the best choice. Salsa symbolizes how significantly food trends have evolved in the past fifteen years. In that time, salsa has leapt into thelimelight. In 1991, U.S sales of salsa beat those of ketchup by $40 million. In addition, the food industry has started doing what we’ve been doing in Latin America for hundreds of years: using spices instead of fats as enhancers. Finally, the U.S market is awakening! The awakening is partly due to the many immigrant groups that have come and continue to come to the United States, as a walk through any supermarket will show. Furthermore, it is not just changes in palate that have boosted the popularity of salsas, it’s also an increased awareness of what constitutes healthful cooking and eating. Salsasare usually very low in fat. Their basic ingredients –vegetables, chiles, fruits, beans and grains-are clean andfresh. Their flavoring comes from vinegars, fresh herbs, and spices that add magic, not fat. Salsa is elegant,not only because it adds that special touch to so many dishes, but also because it is usually quite simple to prepare. The ingredients are not numerous and preparation time is minimal. This means that whether you are struggling with that end-of-the-day pre-dinner craziness or mixing cocktails for a group of guests, you can take a few minutes and prepare something that will add spark to whatever it is you’re serving.

Submitted by:

Chef Richard J. Camerato, Sr., CEC
Corporate Executive Chef
PERFORMANCE Foodservice - Springfield ROMA