Synonymous with brazen energy and stirring emotion, "salsa" summons images of dance, song, and food.  With its zesty flavors, bold colors, and fresh, healthy ingredients, salsa transcends its humble beginnings to provide a culinary complement that makes your mouth sing and your taste buds dance.  Few can resist its fiery allure!

Aug 25, 2007 - (Reception) - Yue Sun & Jonathan Titus
Aug 25, 2007 - Betsy Deardorff & Nick Crist
Sep 1, 2007 - Sue Droessler & Gerald Meyer
Sep 7, 2007 - Kelly Packer & Brandon Fisher
Sep 8, 2007 - Jane Klocke & Jace Woodley
Nov 10, 2007 - Kim Drennan & Brett Schilling
Nov 10, 2007 - Anna North & Jon Harkin
Nov 24, 2007 - Manisha Gadia & Ravi Bewtra
Dec 29, 2007 - Crystal Houge & Dana Brugman

A long time fixture of the appetizer table, salsa has danced its way into the main course and even to the dessert plate. Salsa translates into English as "sauce," but this generic description can't keep step in salsa's world of colorful condiment concoctions, each as unique as the cook contriving the dish.  While the classic foundation of salsa is tomatoes, onions, chilies and spices, you may be pleased to find the characteristic salsa flavors combined with fruits and even chocolate. Salsa, whatever personality you give it, provides a low-fat, high flavor feature for many eats.

Store shelves are stocked with many well-known salsa brands. While some may criticize their authenticity, it was this style of jarred salsas that piqued the interest of consumers and increased demand.  In 1991, salsa surpassed ketchup as the most popular condiment in the U.S.

Don't worry if you just finished off a "personal" bowl of salsa, this healthy blend of ingredients is packed with fresh, full flavors, low calories, and loaded with potassium and antioxidants.  Round out the nutrition with protein and fiber from some black beans.  So don't hold back!  Serve this low-fat flavor fusion with meats, potatoes, or try a fruit salsa for dessert over yogurt, or low-fat ice cream.

Salsas were traditionally made using a molcajete and tejolote.  A molcajete is a round bowl with three legs made of basalt (volcanic rock).  Ingredients were added to the bowl and mashed using the tejolote, (similar to a mortar and pestle).  These tools are still used today and many believe the mashing process releases oils and flavor essences found only in the finest salsas.  Today, a more common, (and quick), approach to salsa-making is the food processor.  This appliance effectively chops and blends salsa ingredients into the desired texture in seconds.

When making homemade salsa, the type of tomato used will determine the thickness of the sauce.  Plum tomatoes, (Roma or Italian), produce a nice thick salsa, while large slicing tomatoes create a juicier consistency.  Fresh salsa is only as good as its ingredients; garden fresh tomatoes are obviously recommended.

Most salsas contain a little "heat."  With a wide array of chilies available, salsa may play it cool with just a hint of sweetness, or so HOT, tears will be streaming.  The variety and quantity of chile used in the recipe will determine the "temperature." If you prefer, let your taste buds idle and enjoy the mélange of flavors with a mild Anaheim chile or jalapeño pepper.  Or, if you enjoy intense heat, jump into the blaze of the habañero or scotch bonnet.  When chopping a chile, the smaller the size, the more evenly dispersed the heat sensation will be in the mouth.

Mild Salsa - easy blend of flavors; little to no heat.
Medium Salsa - taste buds awakened by a little fire; but it's manageable
Hot Salsa - flames; dancing all over the tongue
Fiery Hot - the fire bells are ringing; tears are common. Only for the courageous!

Salsa possibilities range from the traditional to newer creations.  Traditional salsas are usually thought of as tomato-based variations from Mexican or Southwestern cuisines.  But these cuisines also offer other salsas that are familiar.  Apply the heat, cilantro, and onion from the traditional salsas, substitute some different fruits and vegetables, and the possibilities are endless.

Traditional Salsas:  Improve your knowledge with this glossary of salsas:

Salsa roja -a "red sauce" that includes cooked tomatoes, onion, garlic, chile peppers, and fresh coriander. When pureed, it is sometimes used as an enchilada sauce.

Salsa cruda- a "raw salsa" also known as pico de gallo (rooster's beak).  This popular salsa uses fresh ingredients like tomatoes, cilantro, onions, lime juice, and chile peppers.  Whether homemade or purchased from a store this salsa lasts up to 5 days in the refrigerator.

Salsa verde- a "green salsa" made with tomatillos instead of tomatoes. It is milder than most red salsas. Typical Mexican ingredients include tomatillos, chilies, onions, garlic, and cilantro.  There is an Italian style which substitutes herbs for the tomatillos.  When made at home, these flavors blend best overnight.

Salsa taquera- this "taco sauce" combines tomatillos, morita peppers, onions, and spices.  As the name implies this blend of flavors is a nice addition to tacos and burritos.  Morita peppers are a variety of small, red jalapenos that have been smoked, similar to a chipotle pepper.

Salsa ranchero- a "ranch sauce" most commonly found in huevos rancheros (fried eggs served on a tortilla and topped with salsa).  It includes tomatoes, onion, chilies, garlic, oil, and salt.  To create a more soup-like texture, the ranch style begins with the light sautéing of ingredients in oil, and is typically served warm.

Salsa brava- translated as "wild sauce," this spicy salsa is a blend of tomatoes, garlic, onions, and spices cooked and reduced for an intense flavor impact. Salsa brava is central to the well-known Spanish tapa called patatas bravas (potatoes).

Other Salsas: You may not think of the following two when you hear the word salsa, but they too are classified as salsas in Mexican and Spanish cuisines.

Guacamole - a classic sauce dominated by avocadoes combined with the salsa cornerstones of onion, chile, tomato, cilantro, and lime juice.

Mole - This rich sauce composed of various chili peppers, spices, seeds (like almonds or sesame) incorporates unsweetened chocolate.  The ingredients are cooked together to create a sophisticated dark sauce often served with chicken.

Fruit Salsas:  A fresh addition to grilled meats or fish, fruit salsas combine the essence of salsas - onions, heat, and spice -- with the natural sweetness of fruit.  Change the tortilla chips to a cinnamon-sugar variety, (see Tips below), and the fruit salsa becomes a healthful, sweet treat.

Tropical Blend - Combined in a coarse chop, pineapple, kiwi, banana, and mango meld sweet and tart into an equatorial flare.

Citrus Salsa - Orange segments chopped with chipotle peppers in a bit of adobo sauce make for sweet heat in the winter time.

Autumn Salsa - Cranberries, apples, and walnuts with the salsa basics of onion, chiles, and cilantro make the most of late season harvests.

Apple Salsa - Sweetened with a little maple syrup or brown sugar, apples and green chile peppers join their talents into a crunchy collective.

Salsa making is a cinch with a food processor.  Labeled as the fastest growing small kitchen appliance by Consumer Reports, food processors have gained popularity for their versatility and ease of use.

First developed for the catering business by a French salesman, the processor debuted in the U.K. in the early 1960's.  In the U.S., Carl Sontheimer revolutionized kitchen prep work by modifying an industrial blender creating the food processor for the home.  It was introduced as the Cuisinart in 1973. This multi-talented, all-in-one appliance could chop, dice, blend, puree, slice, shred, knead, whip, beat, juice, and julienne.

A good food processor will quicken food preparation tasks with its ability to consistently and efficiently produce uniform pieces of food.  While color choices and size options have changed in the intervening years, the basic design has remained the same.  All food processors include a motor, bowl, lid with feed tube, a small spatula, a chopping blade, (Sabatier blade), and many optional attachments.

Attachments build a versatile machine:

Sabatier blade - the standard blade that comes in the base configuration; good for chopping and pureeing.

Shredding & slicing discs - great for cheeses and vegetables in a fine, medium or coarse grate, or thin, thicker, or thickest slices.

Dough blade - slightly straighter than the Sabatier blade, it works well for small batches of bread or pizza dough.

Egg whip - perfect for beating cream, eggs and batter.

Julienne disc - creates uniform matchstick strips.

French fry disc - similar to the julienne disc only on a larger scale.

Citrus juicer - juices oranges, grapefruits, lemons and limes.

Non-citrus juicer -juices vegetables and non-citrus fruits.

Extra bowls - interchange bowls for different prep needs without having to wash between uses.

Storage container - handy organizer for efficient storage of attachments.

Using a Food Processor - A food processor is very easy to use, typically with only three buttons, On, Off, and Pulse.  Rule One in using a food processor is to respect its power - a few seconds in the "On" position will reduce chunks to a puree. Avoid the misstep of overprocessed food by using a gentle touch. Some foods are less forgiving than others like pie crusts.  When the dough is overprocessed, the fat heats up, begins to melt, and turns flaky into crumbly in the final result. The "Pulse" button allows greater control of the chop - pulse once, twice or thrice, and you have a perfect salsa consistency.  Beyond the "Pulse" button, working in stages is the secret of mastering the food processor. Salsa provides a great forum for mastering staging techniques. Garlic and chilies need to be pureed so they are processed first. Next the onions and cilantro are added to be finely chopped. Tomatoes are added last resulting in a chunky texture.

Choosing a Food Processor - Food processors are found in three sizes for the home cook: (1) Full Capacity, 9-13 cups, (2) Compact, 5-7 cups, (3) Mini, 2-5 cup.  When shopping for a food processor, first determine how it will be used.  Basic tasks, such as, chopping and pureeing can be done on any machine.  If you're a frequent entertainer, bake bread, or make pastas, then a larger machine with a heavy duty motor is a must.  On the other hand, if it will primarily be used for chopping onions, making small quantities of bread crumbs, or mixing pie crusts, then a compact or mini would work well.  Small quantities of food don't process well in a large open volume bowl, so buy so buy a size that fits your style.  We offer the best in KitchenAid® brand food processors in different sizes: the 12-cup Ultra-Wide Mouth, the 7-cup, and the 3-cup Chef's Chopper.  We'd be glad to discuss the options for your food processor choice next time you're in the shop!

Tip #1:  Before shredding cheese in the food processor, spray the disc with cooking spray for easy clean up.

Tip #2:  When emptying the food processor work bowl, hold the bottom of the bowl in one hand placing a fingertip in the hole contacting the collar of the blade.  Light pressure from the fingertip against the collar's side will prevent the blade from falling into the processed food. 

Tip #3: Homemade cinnamon and sugar tortilla chips can be made by cutting flour tortillas into triangles and placing them in a single layer on a baking sheet.  Spray with nonstick spray and sprinkle with cinnamon and sugar. Spray with nonstick spray again to set.   Bake in a 350 degree oven until edges are lightly browned and crispy, about 10-12 minutes. Substitute a little salt for the cinnamon and sugar for a plain tortilla chip variety.

Q:  That salsa was way too hot! How can I tame the flames?
A:  The burning sensation common to chile peppers is caused by capsaicin.  Drinking or eating a dairy product (milk, cheese, or yogurt) will quickly douse the fire.  Eating bread and the mere action of chewing will promote the production of saliva and speed relief. 

Q:  I have seen tomatillos in the store. What are they, and how should they be prepared?
A:  Tomatillos are small green fruits with a paper thin husk.  Sometimes mistaken for green tomatoes, they are related, but not the same.  Tomatillos are typically used before they ripen, when bright green, producing the desired tart flavors.  To use, remove the husk, wash and chop or dice as needed.

Q:  What's the difference between a food processor and a blender? Do I need both?
A:  While the abilities of food processors and blenders overlap, they excel in specific ways.  Food processors proficiently chop, slice, shred, puree, and knead.  Designed more for liquids, a blender emulsifies, blends, and grinds well.  Each will earn their keep in the kitchen.

Q:  I have so many tomatoes in my garden, but no time to make salsa!
A:  If you don't have the time to make and can large batches of salsa right now, the tomatoes can be blanched, peeled, and frozen for later preparation. Visit the National Center for Home Food Preservation for recommendations on canning salsas. It is important to use tested recipes designed for home canning to ensure salsas have the right acid level for proper preservation.

Buen Provecho! (Enjoy your meal!)