Wandering the food stalls on a warm Summer day at Smorgasburg in Los Angeles, I couldn't help but notice a booth selling something called "dry salsa." Intrigued, I wandered over to check out their samplings and was a little apprehensive of the dark red chili mixture that I saw — it looked hot enough to burn any sane person's tongue.
I asked Giovanna Rebagliati, the owner and creator of Salacious Dry Salsa about the history of this condiment. "It was inspired by the traditional salsa de semillas," which roughly translates to a salsa of seeds, "from the Michoacán region of Mexico," Giovanna said. According to her, it's not very well known, even in Mexico. Typically, a dry salsa is a mixture of dried chilies, various seeds and nuts, other seasonings, and a touch of oil to hold it all together. Giovanna has put her own twist on it with flavors like lime, and if you want to try it yourself, she's selling it online.
I figured if it were that hot that it would come with a warning instead of a big scoop on a tortilla chip. Upon my first inspection, it didn't smell as spicy as it looked, and I was promised that what I had in my hand was "mild," so I took a bite. It was crispy, crunchy, not too spicy, and full of a flavorful mix of spices; this thing called dry salsa actually delivered on what it promised! I immediately started imagining the endless cooking possibilities for a sauceless salsa that packed the crunch of dry roasted tortilla chips in every bite. Dry salsa avocado toast, anyone?
Personally, I could easily see this becoming the next mainstream trend like Trader Joe's everything bagel seasoning. I know I'd eat it on everything!