Salsa Showcase

Flavorful salsas can introduce patrons to the flavors of Mexico or simply serve as punchy, vibrant condiments for any number of menu items. Silky, sauce-like or chunky, salsa is an experiential element that can go in endless flavor directions. There are ubiquitous foods ever connected to salsa, but it can easily take on non-Mexican ingredients or even leap outside of Mexican cuisine, imparting flavor and panache to global favorites.

Here are six on-trend salsa profiles: three classics and three to watch—all with contemporary variations that serve up menu excitement.

1. 1Pico de Gallo – Bright and fresh mix of chopped tomato, jalapeño, onion, lime juice and cilantro

Contemporary variations include adding:

• heirloom tomatoes
• huitlacoche
• watermelon radish
• Urfa chile flakes
• dry jerk spice
• smoked pineapple
• fresh peaches
• tamarind

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Georgia Summer Taco: white corn tortillas + fried pork tenderloin + creamy pecan slaw + peach pico de gallo

1. 2Salsa Ranchera – Thick and chunky mix of roasted tomato, poblano, jalapeño, onion, garlic, oil, chicken broth and spices.

Contemporary variations include adding:

• smoking the tomatoes
• swapping black garlic for garlic
• swapping beef broth for chicken broth
• adding achiote, Aleppo chile or Worcestershire sauce

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Ranchera Beef Spud: baked potato + beef pot roast chunks + ranchera salsa (beef broth, Worcestershire) + crema + pepper Jack cheese

1. 3Salsa Verde – Smooth blend of tomatillo, poblano, onion, garlic, lime, cilantro and spices

Contemporary variations include adding:

• using a combination of raw, stewed or char-grilled blackened tomatillos
• adding banana peppers, nopales, pepitas or chipotle
• combining with Thai coconut milk or crema and chicken broth

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Calypso Pork: pork loin + pepita salsa verde (Thai coconut milk) + jasmine rice + black beans

1. 4Salsa Macha – Semi-coarse and slightly spicy blend of chiles, peanuts, garlic, sesame, oil and (sometimes) vinegar

Contemporary variations include adding:

• swapping spicier chiles for mild
• swapping cashews or almonds for peanuts
• adding cinnamon, cacao nibs or sunflower seeds

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K-Pop Beef: Korean barbecue ground beef + kimchi fried rice + salsa macha

1. 5Guacachile – Green, bright, tangy and creamy blend of Serrano chiles, onion, garlic, lime and oil.

Contemporary variations include adding:

• using avocado oil
• adding fresh mint, Tajín seasoning, togarashi, turmeric, mustard seed, mango juice, crema or fresh avocado

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Carnitas Chilaquiles Verde: fried tortillas + guacachile + carnitas + panela cheese shavings

1. 6Drunken Salsa: A smooth, liquid blend of tomatoes, chiles, garlic, onion, Mexican beer, orange juice, vinegar and cilantro

Contemporary variations include adding:

• using tomatillos
• swapping tequila for Mexican beer
• swapping blood orange rind/juice reduction for orange juice
• adding honey or habanero

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Mexican Pub Steak: seared beef ribeye steak + drunken salsa + fried onion rings

FEATURED RECIPE

Photo credit: Smithfield Culinary

Pico de gallo offers a bright and bity counterpoint in this Chorizo Breakfast Bowl, featuring ground pork flavored with chorizo seasoning, served over crispy hash browns and accompanied by avocado and a fried egg.

GET THE RECIPE FOR CHORIZO BREAKFAST BOWL