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Hey Guys
Welcome to another episode of Tasty Sauces dot com
I'm your host Billy D
And today we're going to be doing a little salsa
Now don't expect me to start doing any dancing any time soon. I am talking about the dipping sauce.
Salsa actually started out over 5,000 years ago.
It first became real well known when the Spaniards conquered the Aztec empire. That is when they discovered this
delicious food and they brought it back with him to Europe.
And Salsa can fall under many different categories but our website does
bottled sauce reviews
so typically with the bottled sauces there are 4 main categories it falls under
You got salsa cruda or salsa fresca which is uncooked fresh salsa
You got your salsa roja which is your red sauce
you got salsa verde which is your green sauce
and then your got your pico de gallo which is a little bit chunkier of a salsa. Now,
typically with these categories of salsa there are 4 main ingredients that make them all up.
You've got your
onions, you've got your tomatoes, you've got your peppers,
and you've got your spices.
The one exception to this is with the salsa verde. They actually use
tomatillos instead of tomatoes. They're still all in the same family but it actually gives it a
green hue to it.
ANd then as far as your salsas
what determines the spiciness of it is the pepper you have inside of it.
And there is actually a scale called the Scoville Index Scale. It rates each pepper on how much heat it produces
and
At the very bottom of the scale you got your bell peppers that
Virtually get no spiciness and then you got your jalapeno peppers
which is typically in most bottled sauces
and then you have some other peppers that are even hotter than that. You got your habaneros
your Scottish Bonnets and even the dreaded Ghost Pepper
And trust me, if you've seen any youtube videos you do not want to mess with the ghost pepper
Well that is a little basic overview of the world of salsas
And the next month we're going to be doing some salsa showdowns and testing out a variety of them
Find out the different flavor profiles and hopefully get feedback from you guys to see what you all
like
Tomorrow we are going to kick it off. We're doing
a couple salsas from the Dallas Texas region and we will be doing El Fenix Hot Sauce
versus Walt Garrison Hot Sauce so
make sure to tune in tomorrow and I can't wait to talk to you guys then.