Salsa

Heat Levels of Common Chiles
Scale 1-10 (10 hottest)

Fresh Chiles			Dried Chiles
Fresno	8		Habañero	10
Serrano	8		Chipotle	6
Jalapeño	6		Pasilla	4
Anaheim	3		Pasada	3
Poblano	3		Guajillo	3
			Ancho	3

GROCERY SHELVES ARE PACKED WITH PREPARED SALSAS. Packaged salsas are convenient but full of stuff we probably shouldn't eat. (Recipe Rule #15: If you can't pronounce it, don't eat it).

An obvious benefit of homemade salsa is freshness. Another is lower fat and fewer calories without sacrificing flavor. Once you make your own, you'll never again be satisfied with run-of-the-mill canned and bottled salsas. Most salsas can be assembled in 20 minutes or so. If possible, make ahead by at least a few hours to give flavors a chance to blend.

There is no one or two 'best' recipes for salsas. The possibilities are infinite; it's a matter of selecting ingredients one likes and then combining them in proportions that suit one's tastes. For starters, consider my Black Bean Salsa (below). It's been a consistent hit.

Chile peppers. Fresh, canned and reconstituted dried peppers do well in dips. For mild salsa, select peppers such as poblano; for fiery dips, go for jalapeños or similar. For a salsa with a mild bite but well short of napalm, soak a dried ancho pepper in hot water for a few minutes to soften and then chop it to a mush (first remove seeds and stem). Add ancho mush to the salsa until it reaches the desired level of heat. (Ancho peppers are dried red poblano peppers). Remove seeds and white membrane from chiles, then chop. Check the chart above for 'heat' of common peppers. (Chipotle is my favorite salsa chile; used sparingly, it provides both spice and a delightful smoky flavor).

Tomatoes. Fresh tomatoes are excellent but require peeling, seeding and chopping. Canned tomatoes can be substituted, although quality may be an issue (some canned tomatoes have a metal taste). One favorite is Muir Glen Organic. When using canned tomatoes, drain the juice (don't throw it, drink it). One 28-oz can of drained tomatoes is roughly equivalent to 4-6 fresh medium tomatoes. Whether fresh or canned, tomatoes should be peeled, seeded and chopped.

Beans. Always good are pinto, black, and garbanzo beans. Substitute freely. If you don't want the bother of cooking dry beans (see preparation tips), canned beans do quite nicely. If canned, be sure to drain and rinse thoroughly!

Garlic. Minced or chopped raw garlic is OK, but roasted garlic is even better in salsa. Put unpeeled garlic cloves in an ungreased frying pan and cook for a few minutes over medium heat. Remove, peel, and mash the softened garlic.

Tomatillos. Tomatillos are one of two key ingredients in Salsa Verde (green sauce). They look like little green tomatoes, but they're actually related to the gooseberry (cousins or something). Fresh tomatillos are encased in paper-like husks and covered with a sticky coating. Peel off the husk and wash the green tomatillos before using. [The other key ingredient is fresh cilantro leaf].

Olive oil. Extra-virgin olive oil is optional, but a tablespoon or so is a nice addition to any salsa to achieve a smooth 'mouth feel'.