Salsa Verde
Salsa verde, or green salsa, is growing in popularity as more people are willing to try different salsa beyond the common salsa roja. Instead of red tomatoes, salsa verde uses tomatillos. Tomatillos are closely related to tomatoes, but it is important to know that they are not simply unripe or baby tomatoes. Instead, they are a completely different species that in addition to being green in color also grow in a husk. Salsa Verde’s color often lends itself to a wide range of spice levels, as it is easy to hide more jalapenos.
Salsa Mole
For the truly adventurous, salsa mole offers a chance to try something that leans heavily on Mexico’s pre-Columbian culinary heritage. Mole refers to any number of a group of rich, gravy-like sauces, many of which tend to be typically much more uniform in consistency than either salsa verde or salsa roja. However, at most Mexican restaurants in the United States, salsa mole is made with Mexican chocolate. This gives the sauce a deeper range of flavor, but it is not the typical chocolate you might see in a supermarket checkout line. Instead, Mexican chocolate, which has a number of spices, is used to lend color, depth of flavor, and a certain sweetness.
Enchilada Sauce
Finally, different enchiladas have different sauces. Typically these are based more on the dominant herb or spice that is used in each; for example, a red enchilada sauce gets its color not from tomatoes, but instead from paprika. The techniques to cook these sauces are often more inspired by European techniques; in fact, a French-style roux is often used to help build the sauces. No matter which salsa sounds best to you, know that you can find it atEl Pasotoday!
