In Mexico the variety of chili peppers is enormous and thanks to them we can enjoy one of the star elements of Mexican gastronomy: salsa. Show that you are a real brave man or woman and try each one of them.
The hotness level of chiles is measured with the Scoville scale, and according to it, these are some of the salsas you should put on your menu.
It stings, but not that much
Poblano chile salsa
Its spicy creaminess gives a special touch to dishes, thanks to the mixture of poblano peppers, cream, chicken bouillon, garlic, onion, and salt to taste. It is ideal to serve with pasta and white meats.
Salsa borracha with chile pasilla
It is so called because it has a good dose of pulque, pasilla chile, jumiles (edible insects), onion, cilantro, and salt to taste. It is ideal to accompany barbecue and grilled meat.
This is the salsa that rules at any Mexican table. We put it on chilaquiles, tamales, tacos, enchiladas and tostadas. It is cooked with green tomatoes, jalapeño peppers, parsley, onion, garlic, salt, and pepper to taste.
Morita chile salsa
This variation of red salsa acquires a smokier and spicier flavor along with the roasted garlic and tomatoes. It is commonly made with beef, pork, and chicken, without leaving out the fish.
Chipotle Pepper Sauce
The favorite of many, it is the result of mixing chipotle chili, onion, tomato, salt, pepper, sugar, cloves, and a touch of vinegar. Its smoky, spicy flavor with a slight sweetness will leave you well chopped.
Serrano chile salsa
This type of chile combined with cilantro and chicken broth results in a perfect sauce to revive from the ravages of alcohol. A good green chilaquiles in the morning is the glory.
Only for the brave
Chili de arbol sauce
Some people know it as peanut sauce. Its creamy consistency makes it unique. It is a mixture of smoked chiles de árbol, peeled peanuts, tomato, cream, oil, and salt to taste. Add it to steak tacos and there you go. Keep your drink handy because you will surely need it.
This is for the more daring, because it is made with roasted habanero peppers, sour orange juice or vinegar, and salt to taste. The best thing is that it is made in a molcajete. Water, please!