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OTHER SALSA INGREDIENTS

Chilies are not the only salsa seasonings. Below is a guideline to where a chef may veer of to when considering the preparing of classic or creative salsas.

SPICES ....The most common spices found used flavoring in American and Mexican salsas are; Garlic Cayenne Pepper Black Pepper White Pepper Oregano Ricados This is the name of the Mexican Spice Blend which is an integral component of authentic Mexican Salsas. Each chef or restaurant will have its own secret blend that relies heavily on ground chilies. MOLE, the national festive dish of Mexico relies heavily on the use of Ricados to deliver its unique flavor and texture sensation. Commonly used herbs and spices are: Cinnamon, Cocoa, cumin, basil, mint, oregano, cloves, epazote, cilantro With the herbs being added fresh and last and the spices being roasted whole or after they have been ground. Cilantro Also known as Fresh Coriander, Chinese or Japanese Parsley. Resembles flat leafed parsley in looks only and is not even near in its flavor. Cumin Is a dried fruit of a plant in the parsley family with its seeds similar to the Caraway seed. To use Cumin seeds you roast them before grinding. They are know to stimulate the appetite. Epazote Also known as Goosefoot, Jerusalem Oak, Mexican Tea, Pigweed and Wormweed. A pungent herb of many varieties which grows wild all over the states. Widely used in the cooking of the Yucatan. It is known as a "Carmative" which is something which reduces gas associated with beans. Once again you can select from one of four forms: Fresh, Dry, Extract or Paste. The fresh form is of course the best when it comes to flavor, but the dry form usually produces a more consistent product in large scale manufacturing. Dry salsa spice blends abound and if you cannot find the blend you need a custom formulation can be made. Remember that if making a cooked salsa the cooking will usually reduce the flavor of the ingredients you will be utilizing.

BEANS ........ They are almost always pre cooked and then added to the salsa. Black and Pinto Beans Add a good backdrop for the heat in a salsa Increases texture and flavor Adds a lot of color Low in fat High in Protein and Fiber

THICKENERS .... These additives increase the viscosity of the salsa which means that there will be more solid pieces held in suspension in the salsa and will result in a better "cling" result. Red and Pinto bean powders are the usual choices. They thicken the salsa and add some flavor.

ANTI OXIDANTS .... These additives are used to prevent the browning of the vegetables and flavor loss in manufactured and commercial salsas. Commonly used are: Ascorbic Acid to Keep the color. Vinegar or Citric Acid to keep the Ph in the proper range to retard spoilage.

VEGETABLES ...... The possibilities are really endless here. Vegetables add many aspects to your salsa such as texture, color, flavor, aroma, viscosity and overall appeal. Commonly used are: Onions, Bell Peppers, Chiles, Tomatillos, Tomatoes Corn, Beans, Celery, Carrots, Mushrooms, Avocado

FRUIT ................. Sweet salsas are the end product of the combining of fresh fruit with chiles and sweetness and are often found used in recipes calling for pork, chicken or fish and in creative dessert recipes. In many respects a fruit salsa borders on a chutney. The fruits can also be combined with vegetables to deliver a most unusual flavor spread. Commonly used fruits are: Apples, Papaya, Pineapples, Mangos, Jicama, Nopales Oranges, Limes and Lemons and their respective Juices Commonly used sweeteners are: Sugar Honey Corn Syrup Maple syrup