David Hernandez, Senior R&D Manager, MegaMex Foods, and a trained chef, remembers growing up and watching his mother and grandmother cook together. “They would always be making a delicious meal that typically consisted of a guisado (aka stew), some type of rice dish, beans and handmade tortillas. But the element that brought everything together, the one thing every meal included was the salsa. Breakfast, lunch or dinner—the daypart didn’t matter. The salsa was the staple that tied the meal together.”

It’s evident that Hernandez had a personal investment in getting the flavors just right in his work to develop the new line of HERDEZ^® Quemada Charred Salsas from MegaMex Foodservice. A blend of perfectly charred tomatoes, tomatillos and peppers, each of the four varieties in the premium product line delivers a bold, complex flavor and texture that conveys their authentic inspiration, complete with charred specs visible throughout the salsas.

Charring is a go-to technique in all professional Mexican kitchens, says Hernandez. “It’s what brings out the intense concentration of flavor and smokiness. It’s what makes a good salsa a great salsa.”

Operators can get fired up by the menu potential of this new line of salsas, as the possibilities extend well past the conventional dip for chips. Their depth and complexity allow them to play a role as a flavor enhancer in an eclectic array of dishes, both within Mexican traditions and extending into other concepts and cuisines. And the premium quality of the flavor experience can justify upcharges on standout dishes.

The bold, smoky flavor notes of HERDEZ^® Quemada Charred Salsa Chipotle makes this Red Snapper a real catch. Add a garnish of more charred tomatoes, plus grilled lemons and cilantro.

Mentions of “quemada” are increasing on U.S. menus, according to 2024 research from Technomic. References to “quemada salsa” and “burnt salsa” exploded across social media conversations in 2023-24, report the analysts at Tastewise, a GenAI-powered consumer data platform for food and beverage brands. And with Mexican cuisine dominating among American diners, even non-Mexican restaurant concepts are adding flavors, ingredients and select dishes to meet demand. HERDEZ^® Quemada Charred Salsas give operators a high-impact advantage. There are four varieties ready for flavor play:

• Salsa Roja features charred tomato, poblano and jalapeño, with the added complexity of ancho and guajillo peppers, producing a mild heat level.
• Salsa Verde puts charred tomatillo forward, along with tomato and poblano for a balanced, complex flavor profile that skews mild.
• Salsa Poblano blends charred poblano pepper with tomato and tomatillo that have also been put to the flame, adding hints of Chile de Arbol. It’s another mild option.
• Salsa Chipotle leans on deeply charred tomatoes, coupled with chipotle, poblano and ancho peppers to produce a smoky flavor with medium heat.

Try out a new translation of Elote, applying HERDEZ^® Quemada Charred Salsa Chipotle as a flavorful drizzle and dip.

A HOT PROPERTY

“Salsa was, and I believe still is, one of the most important parts of a Mexican meal, giving character and personality to even the blandest of foods,” says Hernandez. “Even dishes that are already amazing can be elevated by a quality salsa.” These charred salsas were specifically developed to cook with, he notes. “You can use them to make soups, gazpacho, dressings, dips, stews, toppers for proteins and enchiladas, and flavorful marinades.”

HERDEZ^® Quemada Charred Salsas give operators of all types of cuisine concepts the culinary credibility to up their Mexican game, along with exciting cross-utilization opportunities in unexpected menu applications. “The salsas are completely customizable and they’re perfect for mash-ups,” notes Hernandez, pointing to a Mexican “Butta” Chicken dish he’s made with HERDEZ^® Charred Salsa Roja and ancho powder, plus garam masala, tandoori masala and naan for a flavor-forward Mexican-Indian fusion. “The Roja’s ingredients are very similar to those used in a traditional butter chicken.”

Hernandez offers suggestions for other salsa-spiked global inspirations: Mexi Bouillabaisse (Mexican/French), Mexican Fried Rice (Mexican/Asian) and Mexican Army Stew (Korean/Mexican). “These all work well with the Quemada profiles, due to the simple ingredients in the product line. It’s a good starting point for any recipe.”

And when Hernandez says, “any recipe,” he means it! Each of the versatile HERDEZ^® Quemada Charred Salsa varieties offers an impressive list of cross-category opportunities.

• Salsa Roja: pizza sauce, beef stew, flavored ketchup, bouillabaisse sauce, gumbo
• Salsa Chipotle: fry sauce, stew starter, étouffée
• Salsa Verde: pot roast, pulled pork, chicken casseroles
• Salsa Poblano: mac and cheese, jambalaya, potato salad, meatloaf

“All four salsas can be used as bases in everything from Creole/Cajun dishes to Asian cuisines,” says Hernandez. “They work well as cooking sauces, marinades and barbecue sauce. Use them to take the boring out of the everyday.”

Menu a new flavor take on traditional Shakshuka (left) by simmering eggs in HERDEZ^® Quemada Charred Salsa Verde, which features boldly roasted tomatillos that deliver a rich, tangy, complex flavor. HERDEZ^® Quemada Salsa Chipotle, along with roasted cherry tomatoes, onions and cilantro, transforms the classic Italian starter into a next-level Spicy Bruschetta.

LIGHT A FIRE

The back-of-house advantages of this new salsa line are clear: versatile applications, consistent quality and easy-to-use resealable plastic jugs that are shelf-stable until opening. But arguably the No. 1 reason to believe is the commitment to quality. “Vegetables are charred to our specifications. We control the char,” says Hernandez. “Our goal has been to give foodservice operators the best-looking, best-tasting and best-performing salsa we can make.”

Click here to receive samples of HERDEZ^® Quemada Charred Salsas and get fired up about the new menu possibilities you’ll discover!