Tex-Mex wouldn’t be Tex-Mex without salsa and hot sauce to compliment it. Whether you have a high tolerance for spiciness or not, Mando Rayo, co-author of the book “Tacos of Texas” breaks down all your options from jalapeño to green tomatillo to red chile de arbol salsas.
“If you’re trying to be brave, start with a red, tomato-based one that has more of the tomato flavors versus the jalapeño flavors and then work your way up,” Rayo says. “With hot sauces, go one drop at a time.”
What you’ll hear in this segment:
– Which types of tacos taste better with green salsa and which taste better with red
– The secret ingredient for making tomatillo salsa taste creamy
– How to make your own chile de arbol salsa
Written by Emma Whalen.
