"Salsa" is just another word for "sauce." I make a lot of different ones. The chipotle and habanero ones I've posted recently are 'salsa de mesa,' that is, 'table sauce.' That's the sort of thing Americans commonly eat with chips, and you can also spoon it onto foods otherwise already prepared for consumption.
The kind of sauces you'd put on top of enchiladas, say, are prepared to be then added and cooked together with the food. Those can also be served as a table sauce, though, for those who like extra. I usually make a New Mexico Red sauce for enchiladas, or New Mexico (Hatch) Green chili sauce, but sometimes for the sake of ease I make an ancho one because you can just use chili powder from a normal grocery as the main part of that.
3 comments:
Nice. What do you do with salsa besides chips, if anything?
"Salsa" is just another word for "sauce." I make a lot of different ones. The chipotle and habanero ones I've posted recently are 'salsa de mesa,' that is, 'table sauce.' That's the sort of thing Americans commonly eat with chips, and you can also spoon it onto foods otherwise already prepared for consumption.
The kind of sauces you'd put on top of enchiladas, say, are prepared to be then added and cooked together with the food. Those can also be served as a table sauce, though, for those who like extra. I usually make a New Mexico Red sauce for enchiladas, or New Mexico (Hatch) Green chili sauce, but sometimes for the sake of ease I make an ancho one because you can just use chili powder from a normal grocery as the main part of that.
Makes sense. I don't use sauces (salsa or otherwise) for much except dipping.
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