Learn how to make salsa more flavorful and versatile.
I remember visiting the Iowa State Fair as a child with my family. The smell of fried food is hard to forget. And the creativity shown at the food stands has been a big source of inspiration for me as a cook.
So today let’s talk about frying your salsa. The basic formula is this: (1) make a salsa (2) mix with powdered gelatin (3) refrigerate until firm (4) coat in flour (5) drop in 350°F (175°C) hot oil and (6) I’m totally kidding. 😉 We aren’t deep frying salsa today. 😆 Just normal frying it. And confession #2. I’ve never been to the Iowa State Fair. 🤥
What is Frying Your Salsa?
“Frying” salsa is a technique I learned from the folks at Milk Street who learned it in Oaxaca. Mexican cooks use it as a way to intensify flavor and thicken the texture of a salsa or mole.
Here’s how to fry salsa (for real this time). Grab a smooth, not chunky salsa. Homemade or store-bought will do. Pre-heat a wide pan over medium-high heat. Add a touch of oil and then pour in your salsa. You want a vigorous sizzle as the salsa hits the pan. And let it bubble. Stir as needed so the sauce doesn’t burn, but a little bit of stickage and change of color is a good thing. That’s extra flavor. 😋
I let the salsa reduce by a quarter to a half when I fry it. But the best way to know it’s done is to run a spoon through it. If you can see the bottom of the pan for a second or so before the salsa fills it in, it’s probably ready. But taste it to be sure!
So what’s going on here? Frying salsa is all about transformation. First, it’s a reduction. As the sauce cooks, water evaporates. You’re left with a more concentrated flavor and thicker sauce. Second, you’re applying heat to create flavor. It’s the same idea as browning meat, tomato paste, or even veggies.
Homemade salsa is easier than you think. It’s practically a vegetable smoothie. Take a pound of tomatoes or tomatillos and blend them with a spicy pepper or two, half an onion, and a couple of garlic cloves. Then add a touch of salt and squeeze of lime. Taste it. And then add extra peppers or tomatoes depending on the flavor you want. For a deep roasted flavor, char your veggies first in a pan or under the broiler. Or skip the roasting to keep it really fresh tasting. 🍅
When Do You Fry Your Salsa?
Fry your salsa when you want your salsa to take a bigger role on the plate.
In last week’s newsletter, we talked about how a dish is made up of the (1) foundation (2) counterpoint, and (3) embellishments. The foundation is your noodles. They make up most of the dish. The counterpoint is the stir-fried veggies that give crunchy contrast and freshness to the noodles. And the embellishments are the squeeze of sriracha and toasted sesame seeds added at the end to enhance the dish.
Salsa is often an embellishment for tacos. It’s added at the end for extra flavor and moisture. But sometimes you want the salsa to be more central to the final dish. Frying it takes it from embellishment to counterpoint.
Take a simple chicken breast. You sear it in a pan and then while the chicken rests (learn more about resting meat) use the same pan to fry some salsa. Once “fried”, a simple salsa can stand up to a chicken breast. It has a robust flavor, and a thicker consistency which makes sure it clings to the chicken instead of pooling around it.
Here are more ideas on when to fry salsa:
- When making enchiladas, I used a “fried salsa” in the filling. The salsa’s thicker texture makes sure things don’t get mushy.
- When a homemade salsa seems like it needs something else. Frying will make it more flavorful.
- When you want a sauce for roasted vegetables. I fry salsa before adding it to roasted zucchini and corn. You get a flavorful sauce that won’t turn your veggies soggy.
- When you want to take a simple side of beans to the next level. Stir in fried salsa to add flavor without fear of watering it down.
FAQs
As the sauce cooks, water evaporates. You're left with a more concentrated flavor and thicker sauce. Second, you're applying heat to create flavor. It's the same idea as browning meat, tomato paste, or even veggies.
Does cooking salsa make it taste better? ›
Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter. Roasting the tomatoes, garlic and/or chiles creates rich, smoky flavors.
Should you fry your salsa? ›
Briefly frying the salsa intensifies its flavor. Fresh and cooked cilantro contributes a nuanced herbal flavor to the final salsa.
How do you add more flavor to your salsa? ›
Roasted tomatoes, peppers, or garlic because roasting anything provides a smoky flavor that we love. Black garlic for a complex, kinda sweet-kinda sour, mildly garlicky but finger-lickin fantastic taste. Smoked salts for a fuller flavor. Corn niblets or diced avocado for added texture and a hint of savory flavor.
Why does Mexican restaurant salsa taste so good? ›
Unlike jarred or canned salsa, restaurant salsa is essentially small-batch, freshly made salsa. These establishments have access to high-quality ingredients and equipment to streamline the salsa-making process and ensure a consistent product.
What happens if you cook salsa? ›
Cooked Salsa
Cooking takes away the sharpness of flavour. You loose the bite of the onion, and the pop of flavour from the tomato and herbs. There are a few benefits to cooked salsa over uncooked ones. The obvious benefit is that you can can them.
Why do you cook salsa in oil? ›
Mexican cooks use it as a way to intensify flavor and thicken the texture of a salsa or mole. I let the salsa reduce by a quarter to a half when I fry it. But the best way to know it's done is to run a spoon through it.
Why put vinegar in salsa? ›
Acidic Ingredients
The acid ingredients in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice. Lemon juice is more acidic than vinegar and has less effect on flavor.
Why is my homemade salsa bland? ›
Using the wrong amount of salt
Add too much salt to your salsa and it's all you can taste. Add too little and the veggies and herbs can come across as a little bland.
How do you make salsa not bland? ›
If your salsa is too bland, raw or sautéed white or yellow onions, onion powder, or a pinch of cumin could help fix the problem. Cilantro is always a great way to add more of a savory-spicy taste to your salsa. Fresh is best, of course, but the dried stuff will work, too.
Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely.
What is the number one salsa in Mexico? ›
HERDEZ® Salsa is the No. 1 salsa brand in Mexico.
Why is homemade salsa better than store-bought? ›
There are 27g of sugar per 100ml in the store-bought salsa compared to only 3g sugar in the homemade version. And these 3g of sugar are entirely natural from the tomatoes and not artificially added.
Why do people boil salsa? ›
This helps give it a better taste. Bring the salsa to a boil, reduce the heat and let it simmer for 15 minutes. It should be a deep red color now. Let the salsa cool, refrigerate, and enjoy.
Should I heat salsa? ›
Typically, salsa is served cold, but it doesn't have to be. Warm salsa can definitely hit the spot, especially as the weather begins cooling down again. To make warm salsa, simply serve your sauteed or pureed ingredients immediately after you finish the dish, or warm gently on the stove to reheat.
Should I cook my salsa after blending? ›
💡 Why You Should Cook Salsa
It also helps develop the flavor. Cooking it also takes the edge off the onion. Raw onions are pungent with a sharp flavor that can easily take over not just the salsa, but the world, too. Cooking the onion after it's blended mellows the strong flavor.
Is salsa traditionally cooked? ›
They may be raw or cooked, and are generally served at room temperature.
