Fermín Vega
Writes Salsita MX · “Ferveg”
I am not a chef and this page is not going to pretend otherwise. What I am is someone who does not eat without salsa, has no favorite region, and picks places to eat as much for their salsa as for their food.
- recipes in English
- 21 recipes in English
- chile entries
- 21 chile entries
- salsa families
- 8 salsa families
Why there is no chef credential here
Plenty of food sites open with a culinary school and a restaurant. This one does not, and inventing either would be dishonest. What I bring is a stubborn interest in salsa and the habit of judging a place by what it puts on the table next to the food.
How this site is made
The text on this site is drafted with the help of AI, then reviewed and edited by me before it goes up. I answer for what it says: if something is wrong, the mistake is mine and it gets corrected.
The recipes are traditional preparations that belong to nobody in particular. What the site adds is how they are organized, measured against one heat scale and cross-referenced by ingredient. Photos are being added as I make each salsa; a recipe without its own photo is published without one rather than with a stock or generated image.
Where the heat numbers come from
Every chile has one Scoville range, stored once, used everywhere — in the chile entries, the substitution chart, the recipe filters and the search. That is a technical decision with an editorial purpose: it is why nothing on this site contradicts anything else on this site.
Chiles genuinely vary between harvests, sometimes by a factor of two. Treat any range as a guide, and taste before you serve.
What you will not find here
- Life stories before the recipe. The ingredients are at the top. If there is context worth having, it comes after the part you came for.
- Affiliate links or sponsored recipes. The site runs on advertising. Nobody pays to be recommended, which is why a recommendation here means something.
- Invented traditions. Where a dish has a home region, it is named. Where a version is my own variation, it says so.
- Fake substitutes. Some things cannot be replaced. When that is the answer, the site gives it instead of offering something that will disappoint you.
On the English section
This side of the site is written separately from the Spanish one, not translated. The reason is that the two audiences arrive with different problems: a reader in Mexico knows what a guajillo is and wants a recipe, while a reader in the US often has a bag of dried chiles and no idea what they are or what to do with them.
So the English section leads with the chiles, tells you what they are called in US stores, and uses cups and Fahrenheit. Same kitchen, different question.
Corrections
If something here is wrong, I would rather know. [email protected] — and if you can say where your information comes from, better still.