How to make your own fresh salsa

How to make your own fresh salsa

Homemade salsa requires little more than a good food chopper or blender, quality ingredients, and imagination. Most people when they think salsa only think of the tomato, onions, and pepper mixture. However, there are also fruit salsas, bean salsas, nut salsas, and meat or vegetable salsa. The traditional chip salsa is really pico de gallo as salsa incorporates many more things.

To make really good homemade salsa, you’ll need to gather your ingredients. The fresher the vegetable the better it will be. If you can get it straight out of a garden, even better. You’ll definitely be able to tell the difference between store-bought and homegrown. Buy fine quality vinegar and oils, you’ll be able to taste the difference. Keep all the pieces of the salsa the same size. You don’t want some aspects larger than the other as it will create an off-balance taste and texture. The freshness of course is the key. Make sure you serve the salsa as soon as blending as possible. The longer it stays in the fridge the lesser the flavor.

Additions will bring out the creativity; whether it is the creative flavor or the creative vision. Visually, don’t just use green peppers, use yellow and reds. Gather different original onions with different tastes. Gather dark green cilantro to flavor it. Never use colored bowls, as clear will make the salsa pop in both presentation and color appeal.

To make a roasted salsa, take your ingredients and cut them into slices instead of chopping. Brown them in a cast iron skillet with a little oil. After roasting, make salsa as normal. This will have a much different flavor than an unroasted salsa.

Remember when making salsa for a crowd that everyone will not have the same hotness level. Create a mild, moderate, and hot salsa with just the addition of different peppers. That way everyone can enjoy your work and effort, even if they don’t share the same tolerance for spiciness.

Be different and experiment one afternoon making vegetable salsa with carrots, zucchini, olives, avocado, or beans. Create a shellfish, onion, and oil and vinegar salsa. Salsas make a great topping for different crackers, potatoes, meats, or other items. Don’t stay in the tortilla chips and pico de gallo rut; break out with the beauty and taste of fine salsas.

Tips:

Wash your hands after every addition to the food chopper or blender. Keep them away from your eyes, as some peppers have highly corrosive qualities.

Increase the hotness level by the onion and pepper choices. Remember to include those who do not share your hotness level.

Change your salsa rut and incorporate other items than just tomato, onion, and pepper.

Keep your ingredients all the same size when you’re shopping, for the sake of texture and flavor.

Keep it fresh. Growing your own vegetable or herb garden just for fine salsas isn’t a bad idea. If this isn’t something you can do, visit local farmers’ markets to ensure freshness.

Throw a salsa party. Have everyone bring one ingredient and create as many salsas as possible. Write down the recipe for others to take home and recreate.

Throw a salsa party

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