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Mango Salsa
Photo of mango salsa courtesy of Cazadores Tequila.
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April 2007
Updated August 2009

Product Reviews / Main Nibbles / Salsas & Dips

Salsa Glossary, Terms & Definitions

Page 2: Salsa Terms E~N

 

Here you’ll find salsas including guasacaca, Mexican salsa and mole. This is Page 2 of a four-page article. Click on the black links below to visit other pages.

 

  • Epazote (ay-pah-ZOE-teh): An indigenous herb common to Mexican cooking. The fresh herb has a strong, citrusy aroma and a subtle, sweet flavor. It is used in bean and chili dishes, soups and moles.
  • Guacamole (gwa-kah-MOH-lay): A sauce or dip made by mashing together avocados, tomatoes, chiles, onions, lime juice and cilantro, spiced with chili powder and cayenne pepper. Guacamole can be used as a dip, sauce, topping or side dish.
  • Guasacaca (gwa-sah-KAH-kah): A sauce served with meat and fish in Venezuela. It is similar to guacamole (see definition above), including avocado, chopped onion and green pepper, garlic, parsley and cilantro. Olive oil and red wine vinegar are added to make a thinner sauce, and habanero chile is added for spiciness.
  • Mango Salsa: One of the most popular fruit salsas. Make mango salsa by substituting diced fresh mango for the peaches in our peach salsa recipe. You can also add diced mango to a salsa fresca or a salsa roja.
  • Mexican Salsa: Mexican salsa, or Mexican sauce, can refer to pico de gallo. Otherwise, there is no one “Mexican salsa” style; each region has its own style. Some are red salsas (salsa roja, tomato-based), some are green salsas (salsa verde, tomatillo based). Read through this glossary and you’ll find more information on, and examples of, both styles.
  • Mole (moh-LEH): Called the “royal sauce,” mole is made from roasted, rehydrated dried chiles, mixed with spices, unsweetened chocolate and almonds. It is smooth, thick, rich, nutty and pungent. The word comes from the Nahuatl (Aztec language) molli, meaning sauce. There are as many variations of moles as there are curries in India: Each region of Mexico has its own recipes and each family has its proprietary recipe. Two of the most famous: (1) Mole negro from Oaxaca, which uses the base ingredients plus peanuts, plantains, cloves, cinnamon, onion, garlic, sesame seeds and five different chiles. (2) Mole poblano from Pueblo, which uses the base ingredients plus tomatoes, raisins, bread, lard, anise, cloves, cinnamon, three different chiles, garlic, sesame and other ingredients. The sauces accompany beef, chicken, enchiladas, seafood and turkey, and are served with rice and tortillas.

Mole Sauce
If you don’t have the time or
inclination to make a mole
sauce
, you can buy this one
in a bottle, by clicking on the link.

  • Molho Malagueta (MOLL-yo mah-la-GWAY-tah): Malagueta is the most common chile in Brazil, and is used to make a spicy vinaigrette that is sprinkled on food. It is made with one cup of fresh or dried malagueta chiles, stems removed and left whole, added to a clean wine bottle with a cup of vinegar. The bottle is topped off with palm oil (since palm oil is very high in fat, olive oil can be substituted). Tabasco or piquin chiles can be substituted for the malagueta chiles.

Continue To Page 3: Salsa Terms With P~R

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