Sponsored by MegaMex Foods
Mexican salsas such as roja and verde evolved long ago from South of the Border novelties to standard ingredients used at quick-service, casual, and upscale American restaurants. Increasingly popular are poblano and chipotle salsas which are cooked to increase their intensity and depth while adding complexity to any dish.
Technomic’s Ignite Menu data makes clear the popularity of salsas : 28.3% of restaurant operators menu salsa—more than triple the number of restaurants menuing ketchup. Predictably, top dishes featuring salsas are fajitas, tacos, and Latin-inspired salads among them. But now chicken sandwiches are actually the fifth-most-likely dish to utilize salsa, and bowls featuring salsa have increased 35% on menus over the past year.
Salsas are as popular with chefs as they are with customers. Their fresh, bold flavors add buzz and terrific eye appeal to many foods. However, chefs’ ability to make salsas authentically and consistently is commonly challenged by produce seasonality, prep time, and a lack of skilled labor. Training cooks to char tomatoes, peppers, and onions correctly while battling regular turnover threatens product consistency.
A solution to these problems is HERDEZ® Foodservice Quemada Charred Salsas. “Quemada,” which translates literally to “burnt” in English is more colloquially regarded in food preparation as “charred.” Flavors and textures created by charring add depth and complexity to a range of foods, especially salsas.
According to Dan Burrows, consulting chef of MegaMex Foods, charring amplifies natural flavors in vegetables and proteins by creating an umami deliciousness. But he notes that charring also complicates a kitchen team’s prep work.
“Working over fire and keeping your focus on what’s charring is required to do it correctly,” Burrows says. “If you turn away for too long, you have burned tomatoes that taste like carbon. The opposite result is just as bad: vegetables and proteins that are slow cooked and soft. Charring produces specific and desirable textures and flavors that come from doing it properly.”
Quemada also references MegaMex Foods’ proprietary process that creates smoky-charred flavors and textures in its ready-to-use salsas. The result is a house-made consistency and authentic flavors delivered with zero labor.
“There’s no knife work at all, no charring, and no peeling with HERDEZ® Quemada Charred Salsas,” Burrows says. Each 67-ounce plastic jug includes resealable cap for ease of use, and all salsas are shelf stable until the container is opened. “Say you want a product with a smoother texture. Just pulse it in a food processor to make a great salsa. Simple!”
A creativity booster
HERDEZ® Foodservice Quemada Charred Salsas are available in four variations:
- Charred Salsa Roja: A flavorful blend of charred tomato, poblano and jalapeño with the added complexity of ancho and guajillo peppers.
- Charred Salsa Verde: Unique blend of charred tomatillo, tomato and poblano give this rich salsa a balanced and complex flavor profile.
- Charred Salsa Poblano: A bold blend of charred tomato, tomatillo and poblano along with hints of Chile de Arbol.
- Charred Salsa Chipotle: Deeply charred tomatoes coupled with chipotle, poblano and ancho peppers deliver the perfect combination of smoke and heat.
Since these salsas are ready-to-use, inspiration comes easy and immediately for time-pressed chefs creating daily specials or simple riffs on traditional dishes at breakfast, lunch, or dinner. Use them as is for a dish’s featured flavor, or blend them into other sauces and dishes to create complex and intriguing background notes.
If a menu item normally calls for barbecue sauce, substituting it with salsas chipotle or roja will create a new and flavorful punch. Adding chipotle also creates a kicked-up version of bruschetta and charred tomatoes. Scrambled eggs, omelets—even a fusion take on Tunisian shaksuka—come alive with salsas poblano and verde. Salsa verde also goes well with smoky grilled chicken wings, sliced brisket, or smoked pork. Tired of dated sauces on grilled steaks and chicken? Any of these four salsas—even combinations of them—will add a smoky-charred depth to any grilled meat.
These labor-saving ready-to-use salsas also are perfect for Mexican classics like sopes, elote, chiles rellenos, enchiladas, tacos, grilled whole fish, and more.
“But the idea that salsas are just for Mexican food was forgotten long ago,” Burrows says. “When you have something flavorful and versatile, you have the freedom to use it however you want.”
Let us teach you how to expand your menu offerings by boosting salsa variety and authenticity with HERDEZ® Foodservice Quemada Charred Salsas! Click here to learn more.
