Salsa translation in Spanish is sauce. There is often salsa, picante sauce, Pico de gallo and the biggest difference is in the texture when it comes to ordering the varieties in your favorite Mexican restaurant. Also, with unique differences are red and green salsas. The semi-chunky texture is the Salsa, a rather smooth and puréed-like sauce is the Picante, and the uniformly chopped tomatoes that traditionally contains more peppers than salsa or picante sauce, is the Pico de gallo. The various salsas and sauces often seen in Mexican cuisine is what we at Eddie’s Mexican Restaurant would like to briefly share the distinctions.
What Chilis are Used in Red & Green Salsa
The green salsa is made from less mature chiles and the red salsas are typically made from ripe chiles and tomatoes when it comes to red or green salsa, the short differences, other than colors. Though they are nearly the same thing, the more involved differences consist of peppers between red and green bell peppers, that have their own individual tastes. Typically, the green bell peppers are picked sooner, which delivers a more bitter flavor. The red bell peppers have been allowed to ripen to deliver a lot more of a sweeter taste. Usually, made with the less ripe chiles are the red salsa is made with the ripen chiles and green salsa. There are additional differences between red and green salsa, aside from the chile’s maturation.
Tomatillos or Tomatoes?
Though some green salsa recipes will omit them, the green salsas commonly use tomatillos, and some red salsas, not all, use tomatoes to add the red color. Tomatillos are less watery and more acidic and are fruits similar to tiny green tomatoes. Often used in green salsas, red salsas have been known to include green Chiles like jalapeños and serranos. The red salsas are usually served slightly chilled, while green salsas can be served chilled or as a warm sauce. Though there are expectations, another general difference is that the red salsas tend to be spicier, or hotter than the green is something to keep in mind. From chunky to smooth and some in between, the salsa’s consistency and texture can change as mentioned. The preparation of these ingredients such as served raw, charred, sautéed, grilled, and boiled with the additional ingredients such as onions, avocado, dried Chiles, as well as mango.
Authentic Mexican Cuisine in Las Vegas, Nevada (Just Minutes from Summerlin, North LV, Paradise, Lone Mountain & Henderson, NV)
With plenty of innovative twists hobby chefs or authentic Mexican chefs do, there is a shift in color, texture, heat or spicy based on the prep work and recipes when it comes to salsas and sauces. They can be served in many ways, often the chips-and-dip use of red salsa, or as a condiment that enhances the flavors in your favorite Mexican as the salsas and sauces are often found in the restaurants. Being renowned among the Vegas locals for our delicious varieties, Eddie’s Mexican Restaurant uses a variety of salsas and sauces in many dishes and appetizers, come and taste for yourself. We serve lunch and dinner and have many dishes to try!