In Mexico, salsas are used as relishes or wood pulp in non woven as dips. Traditional salsas from Mexico balance the unique flavors in Mexican cuisine with their mild but flavorful tangy taste. Salsas can both improve the satisfying effects of tortillas and temper the rich flavors of beans, cheese and ground meat. The traditional style salsas have also gained popularity because of their obvious health benefits. Illness fighting substances such as phytochemicals and capsaicin, as well as essential nutrients can be common ingredients in salsas like peppers and fresh tomatoes. Salsas viewed as healthy tasty side dishes, appetizers, dips, and toppings. Salsas are often served with fish, meat, or poultry; or with Mexican style rice or tortillas.

Due to the enormous popularity of salsas, there are many deviations to the original salsa recipes. Salsas are now enjoyed with tropical fruits, western herbs and spices, and even other flavorings. Nonetheless, nothing can beat the flavor of an authentic Mexican salsa, with simple, vegetables.Tomatoes and some other salsa ingredients were once put together employing a traditional Mexican molcajete. Blenders and food processors have replaced this process in present day cuisine. It's true though that the use of mortar and pestle still brings out a decidedly robust aroma and taste that is distinct from using modern day appliances. In green salsas such as Mexican salsa verde, tomatillos are utilized as opposed to fresh tomatoes. Although similar in appearance, the tomatillo is not a green tomato. They are clearly unique. A different genus, tomatillos are relatives of tomatoes.

A husk that feels much like paper encompasses the tomatillo. Tomatillos deliver a decidedly tart taste. It is a well-known misconception that Salsas from Mexico are very hot and spicy. Real Salsas from Mexico generally are not burning hot. Adding one, maybe two chile peppers, perhaps a jalapeno or serrano hot pepper is enough. You can fine-tune the heat level according to your own personal taste.Toasting ingredients are a necessary part of some cooked salsas. Roasting fresh tomatoes, pepper and onions on an open flame creates a smoky flavor and increases the natural tastiness of the salsa ingredients. Today most roasting is done using a bbq or in the oven. Barbequing your ingredients will also make it easier for you to remove the skin your ingredients.Mexican salsas have a rich past going back to the native residents of Mexico. At the time that salsa recipes were formulated and passed down through the generations, there were no instant salsa ingredients. You should thus resist the impulse to use ingredients that aren't fresh for your authentic style salsas. Steer clear of tomato paste and bottled or canned tomatoes as well as hot pepper sauces. Fresh ingredients should be the first preference.There are many different recipes considered as authentic salsas from Mexico.