Mexican food is among the most well-known and popular cuisines in the world, and salsa is a quintessential condiment that no meal should ever be without. Whether you’re dining at an expensive restaurant or a taco street cart, there are always multiple types of salsas to accompany your dish. When it comes to serving salsas, most recipes don’t specify the temperature that best showcases their flavors and textures. So we consulted executive chef Alexis Valera at Impression Moxché by Secrets in Playa del Carmen, Mexico, for a definitive answer on the best temperature for serving salsa.
Without hesitation, Valera gave us an authoritative response: “Definitely cold — to maintain its quality. However, I prefer salsa that has rested for a day, as the ingredients infuse more, enhancing the flavor.” Most salsas contain a few key Mexican-native ingredients, like tomatoes and chili peppers along with herbs, onions, garlic, and lime juice. Chilling fresh raw ingredients in salsas will preserve the zestiness and spice levels of the lime juice and chilis, while also maximizing the crunch of raw onions. Even if you’re blending your ingredients properly for a smooth or creamy salsa, the stint in the fridge melds their flavors like a marinade. Plus, if the harsh bite of raw aromatics and the heat of raw chilis is too strong, letting them sit the lime juice-spiked salsa overnight will pickle them, taming their intensity.
More tips for tasty salsas
Meaning “sauce” in Spanish, salsa encompasses a diverse array of recipes and an equally diverse array of applications. While they’re always spicy and tangy, the heat level depends on the type and preparation of chili used. If you want all the flavor of Mexican chili without the heat, poblano or bell peppers are a great option. You can reduce the heat of any chili by removing the seeds and pith before chopping them up and adding them to your salsa. You can also char peppers over a flame or under a broiler to soften their heat and bring a smoky depth to your salsa.
Plus, you can always use additional ingredients to contrast the spice level. For instance, fruit like mangos and pineapple or veggies like fresh jicama, corn, and cucumber are great options for balancing a spicy chili with sweet or otherwise cooling flavors. Try this recipe for easy mango salsa or this pineapple salsa for a sweet, spicy, and tangy trifecta. Avocado is another great tool to upgrade the taste and texture of salsa — this recipe for creamy salsa verde blends fresh avocado with tomatillos and chilis for a creamy and rich condiment to enjoy with fish tacos. While complementary flavors and textural contrasts are culinary concepts that you’re probably familiar with, the contrast of temperatures is equally important. Serving cold salsa with hot food cools the mouth and the richness of meat, dairy, or beans, resulting in a most delightful experience for your palate.
