Welcome to the second edition of Mohi’s Menu. To most people, salsa is simply a side dish that, along with guacamole, usually accompanies a bowl of chips or tops off a burrito or taco.This perception is a result of today’s generation having drained this amazing dish’s vitality and made it little more than an every-day condiment. In the culinary world, salsa is and always will be lauded for its multi-dimensional flavor, simplicity, as well as the host of health benefits that come as a result of its ingestion. Despite all the acclaim that many connoisseurs bestow upon its aforementioned attributes, the most intriguing item that salsa brings to the table (no pun intended) is its exquisite history.

Salsa’s origins can be traced back to the when the Aztecs were in power. This culture crafted a flavorful mixture of chili peppers, tomatoes or tomatillos, and in some cases beans and ground squash seeds, that when complete, topped off meats like lobster, fish, venison and turkey. Well before Columbus sailed the ocean blue, the concept of salsa had spread from the Aztec empire all the way into Mexico. It was during this time that the seeds of a culinary marvel were first planted. Of course over the years, salsa has evolved from a somewhat unrefined yet brilliant and innovative consumable to a suave and versatile dish that compliments almost anything. That being said, salsa is quite nice on its own and as such is a real renaissance man of the culinary world.

In my personal opinion, the most appealing salsa is that which employs the use of a grill. I am not entirely certain as to why, but the idea of charring vegetables, slicing, and dicing them, as well as the prospect of combining them with citrus juice and other aromatics just makes my mouth water. Of course many may argue that other salsas reign supreme, but despite differing views, one thing is certain; the conceptual base for salsa is truly a thing of beauty.

Having covered all of the metaphorical bases pertaining to salsa and its eternal greatness, I sincerely hope that all who read this will from now on look at the sauce as more than a dip for their chips or a topping for their food. Having paid its dues many times over, it should come as no surprise that the cream of the condiment society is this saucy spectacle.