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sal•sa•ol•o•gy
[salh-suh-ol-uh-jee]

The science of salsas; a delectable study that explores and reimagines the richness of Mexico's regional flavors and culinary traditions to produce artisanal Mexican inspired sauces.

Agave
Tamarind is the pod of a large, tropical tree, Tamarindus indica, of the legume family, containing seeds enclosed in a juicy acid pulp that is used in beverages and food.

Ancho Chile
The Ancho Chile is the dried version of the ripe poblano pepper. It is known for its reddish brown color and spicy but rich flavor. The Ancho Chile can vary in levels of spiciness, from mild to very spicy. It is often combined with other dried chiles to make mole or adobo.

Chile Negro
Also known as the Pasilla chile, Chile Negro is the dried version of the Chilaca chile. The Chile Negro is a moderately spicy chile with a brownish purple exterior. It is commonly used in soups/stews, salsas, marinades, and moles.

Chipotle Chile
Chipotle Chile is the result of smoke-drying jalapeño peppers. This type of chile is considered to be one of the spiciest dried chiles and is most commonly found in salsas and marinades.

Jalisco
Jalisco is a western Mexican state fringing the Pacific Ocean. The state is known for mariachi music and tequila, both of which reportedly originated here. The capital, Guadalajara, is peppered with colonial plazas and landmarks like the neoclassical Teatro Degollado and regal Guadalajara Cathedral, with its twin gold spires.

Jamaica (Hibiscus)
Native to temperate subtropical and tropical regions, the hibiscus plant is known for its large, colorful flowers and slightly bitter taste. The hibiscus flower is most commonly dried and brewed into herbal tea, but can also be used in salsas and desserts. 

Mezcal
Mezcal is a distilled alcoholic beverage that can be made from more than 30 different types of agave plants. Although in Mexico Mezcal is most commonly drunk straight, in the US it has become a prominent mixed cocktail ingredient. Mezcal can also be used in salsas and marinades.  

Mole
Mole is a thick sauce typically containing a mix of chiles, nuts, seeds, and vegetables. It is usually paired with meat or poultry.

Oaxaca
Oaxaca is a city in central Mexico. It’s known for its colonial buildings, many of which are made from green volcanic stone. The central Zócalo square features the Palacio de Gobierno, with colorful murals depicting regional history.

Tamarind
Tamarind is the fruit product of the Tamarind tree. The fruit grows in long brown shelled pods and is known for its bittersweet taste and juicy pulp. Tamarind can be consumed raw or cooked and has a wide range of uses including candy, fruitade, and salsa.  

Tomatillos
Tomatillos are a staple in Mexican cuisine. This small fruit is known for its vibrant green color and tart flavor. It can be eaten raw or cooked and are most often used for salsas, especially salsa verde.   

Zacatecas
Zacatecas is a state in north-central Mexico, northwest of Mexico City. It contains La Quemada archaeological site, a large pre-Columbian settlement with a museum, hilltop pyramid and columns.