I want that REAL spicy stuff. Not that crap labeled “Medium”
(I’m in the US/Germany btw)
I’m starting to think that when an American says salsa it means one specific kind of sauce.
It’s salsa roja, salsa verde, salsa fresca, and any other fruit (mango is common) based condiment that you’d eat with chips. Salsa de mole, we just call mole. Other types of Mexican sauce like what you’d put over enchiladas, just gets called “enchilada sauce”.
It’s a common thing with loan words to have them only applied to the subset of things that were originally imported and called by that name. No one out of Italy, for example would call pizza bianca “pizza” if you gave them a piece and asked what it is (I’m talking about roman pizza bianca, not “white pizza” being back translated).
Sometimes the opposite happens, like “curry” being derived from a specific thing in a specific part of India, being applied by the British (and everywhere else they exported it) to basically any saucy Indian food.
I haven’t had it in a while, but I was obsessed with Lekker Bekkie Mango Chutney, from Surinam. Not exactly chilli sauce, as its more chunky, but so good. Very tasty, very spicy. I’ve been thinking about this for the past days, gonna get it tomorrow 😀
Lately we’ve been mostly making our own chili. We use chili de arbol seco. Nice because we can make it spicy to taste. I boil some water, put a couple tomatoes to take the skin off, add about 15 chili’s. Then transfer the chili’s and tomatoes to a food processor. Add a splash water, a small piece of onion, and a bit of salt, and process. Actually I put the onion after processing the tomatoes and chillies so the onion can be bit chunky. Its a simple recipe, but very good. Can add a clove of garlic optionally.
Last store bought we got were cholula and one from la morena, they’re not too bad, but I like it a bit spicier.
