Salsas and Sambals and Chutneys, oh my

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   While researching my next themed meal I got confused. Nothing new about that. But I'm wondering if there are precise differences that define those various fruit- and vegetable-based condiments.

Specifically, what would you say differentiates salsas from sambals from chutneys and similar go-withs?

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Salsas and Sambals and Chutneys, oh my Posted: 12 March 2015 at 18:29
	While researching my next themed meal I got confused. Nothing new about that. But I'm wondering if there are precise differences that define those various fruit- and vegetable-based condiments. Specifically, what would you say differentiates salsas from sambals from chutneys and similar go-withs?
	But we hae meat and we can eat And sae the Lord be thanket

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AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 12 March 2015 at 20:28
	Sambal- chile pepper is the main ingredient Chutney- Chile is not the main ingredient, although it can be used heavily. More fruit forward as far as flavour. Salsa- Tomato based typically, but not always. Salsa is Spanish for "sauce" Simple differentiations between the three, but not always.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 13 March 2015 at 05:06
	This is sort of like defining "salad," Darko. We all know what a salad is. But would be hard-pressed to offer a definition. For instance, just about every formal definition of sambal I've seen agrees with you; it's a condiment based on chilies and other ingredients. Except we then get to the Cape Malay people, and cuisines they've influenced (such a Madagascan), where chilies do not play an important role. A typical Cape Malay sambal would include: Tomato Sambal 3 large ripe tomatoes 1 red onion Fresh basil Spirit Vinegar 1 tbls sugar Water This is combined in a fine dice, rather than crushed in a mortar, as is true with most Indian sambals. Which raises the questions about texture (aren't chutney's usually coarse?). From my reading I would think raw vs cooked comes into play, too. Most (all?) chutneys are cooked. Sambals are raw. Salsas can be either. And so it goes.
	But we hae meat and we can eat And sae the Lord be thanket

drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 13 March 2015 at 08:02
	In general in Mexico and Texas salsas are either raw or cooked, both are called salsa but 2 very different things.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 13 March 2015 at 08:57
	Drinks, would you expand on the differences?
	But we hae meat and we can eat And sae the Lord be thanket

drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 13 March 2015 at 10:37
	A salsa cruda, pico de gallo, a fresh salsa. Canned Mexican salsa, a cooked salsa. 2 examples, guacamole is another good fresh salsa and there are plenty of others. Cooked salsas are also very common, the worst are usually found in cheap Mexican restaurants, a red liquid with an uncertain heat level, up to such as the thick and chunky canned and jarred such as Pace and others of the type. Either can be good, but the fresh are USUALLY better.

AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 13 March 2015 at 13:11
	Basically, I gave simple definitions that most may be familiar with. Of course there are many variations that probably do not fit into those categories. In the end the simplitic way to look at it is that all are sauces, dips, relishes of one sort or another. Chutneys- Indian based, Salsas- Spanish based, Sambals- South asian based.

drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 24 April 2015 at 10:51
	How many use bottled hot sauces? I have changed over to Melinda's, it is from Costa Rica and is imported by a co. in Irving Tx. They have several flavors, from simple and just warm to complex and hotter than the hinges of hell. I look for flavors so my choices are long on mixed ingredients and with medium heat levels. I used to use tabasco, but it only has one real flavor, the tabasco pepper. Does anyone have some favorites?

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 24 April 2015 at 12:48
	99% of the time I make my own sauces. But I always keep a bottle of Franks on hand, for the occasional mild kick up.
	But we hae meat and we can eat And sae the Lord be thanket

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 25 April 2015 at 02:26
	Frank's hot sauce is my stand by...I can just about drink the stuff. I am also very fond of the Cholula chipotle sauce and Srirachia sauce.
	Go ahead...play with your food!

gracoman Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 09 August 2013 Status: Offline Points: 887	Post Options Post Reply Quote gracoman Report Post Thanks(0) Quote Reply Posted: 27 April 2015 at 11:05
	My collection of varied and constantly changing hot sauces. So many to try. So little time

drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 27 April 2015 at 13:14
	The little bottle on the right back is my wife's choice, the Melinda's extra hot is my everyday sauce and the Melinda's reserve is my choice for a real jolt, to be used with care. I have tried about 1/2 of those shown but the Melinda's has become my first choice due to the variety of flavors in their products. Of the Melinda's I have tried, the only one I do not care for is the mango, it is just off for me even though I eat a lot of raw mangos. I do not like jalapeno or any of the other thick walled peppers, fresh or in a salsa cruda or cooked.A friend has tried the Melinda's scorpion, he said it was really HOT, so I may pass on that one. I usually buy 12-18 mixed bottles of Melinda's when it is on sale or with free shipping as I use at least 1 bottle every 2 weeks and give a few to selected pepper heads on occasion. I just sent a 5 bottle sampler to a friend in Alaska, it is still pretty cold up there and I felt he could stand a bit of belly warmer. ;<)