What You Need to Know
Cell wall breakdown via pectinase enzymes releases flavonoids and capsaicinoids, while alliinase converts alliin to allicin in garlic. Acid-driven proton exchange mellows raw aromatics.
Foundation for fresh table sauces where texture and bright flavors are prioritized over cooked complexity.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
45 minutes
15 minutes - 4 hours
Equipment
Molcajete (porous basalt)Ceramic knife (prevents redox reactions)Glass bowl (non-reactive)
Steps
- 1.
Pico de Gallo (Jalisco): Maintains vegetal crunch while developing rounded heat
- 2.
Salsa Bandera (Michoacán): Preserves color integrity of raw ingredients
The Science
Primary Reaction
Pectin depolymerization