Salsas & condiments

Salsas & condiments

By
Chris Whitney and Nud Dudhia
Contains
55 recipes
Published by
Quadrille Publishing
ISBN
978 184949 799 2
Photographer
Kris kirkham

Breddos Tacos uses salsas in the same way that Mexicans do – as an accompaniment to pretty much everything we make. They are my go-to staples in the kitchen, adding depth, spice, acidity, umami or just raw chilli heat, depending on which I decide to use. When we started out in the shack, we probably had only three or four salsas in our arsenal. A couple of years on, and many dishes later, we probably have over 50. There’s no hard and fast rule to flavour matching these salsas, just go ahead and experimentally mix and match salsas with your dishes. As our friend Bill Esparza in L.A. says, ‘You are the sous chef to your taco’, i.e. simply garnish away until you find your happy place!

Most of these salsas will last between 3–5 days in the refrigerator if stored in a sterilized jar.

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