Hello, snobs – would love to hear about any of your experiences with incorporating mustard into salsa.
I recently saw an article about [Los Sabrosos al Horno](https://www.lataco.com/nayarit-lechon-cudahy/), a Nayarit-style LA taqueria that serves mustard salsa with roasted pig. There are some other Nayarit dishes such as pescado zarandeado that also appear to use mustard.
Experimented last night – roasted pork ribs and made a salsa with S&B Oriental Hot Mustard, sautéed/blended chile manzano and garlic, lime, tamarind, cilantro, and a few dry spices such as chicken bouillon, sugar/salt/pepper, and chile. I’d cut down on the bouillon next time (the savoriness dulled the acidity too much) and add a bit of white onion. Otherwise, came out really really nice – the hot mustard was great with the pork.
Thoughts? Any recipes (yours or otherwise)?
by super-stew
2 Comments
I remember trying some type of hotsauce that was mustard forward. Then of course Carolina style bbq sauce is mustard based. Sounds like a mustard salsa would go great with pork!
I add mustard powder to my cabbage relish for fish tacos. Just pico de gallo, shredded cabbage, lemon, drizzle of olive oil. Season with salt, pepper, oregano and mustard powder. I used to use mustard powder in my fish batter, but since going healthier, I had to move that flavor to the relish. Pair it with the chipotle crema that we add to the taco and it is amazing. The fish itself is seasoned with achiote and garlic.