Salsa describes a mixture of chopped vegetables, fruit or herbs. It is a Mexican condiment typically served as a dip for tortilla chips, but can also be used as a topping for meat, chicken or fish. The most common salsa variety has a chopped tomato, onion and pepper base. You can make fresh salsa quickly at home with few ingredients and not much work.
Ingredients
Salsa is one of the most versatile condiments because you can get away with using almost any mixture of ingredients. The majority of salsas contain onions and peppers, which both come in a variety of flavors. If you don't like raw onions, choose milder white onions. For a stronger flavor, use red or yellow onion. The peppers are just as easy to customize because you can remove the seeds to take away some of the heat. Choose jalapeno or Serrano peppers and remove all the seeds for a more mild salsa or keep some of the seeds in for a spicier taste. Select habanero peppers for an extremely spicy salsa,.
If you want to make a traditional red salsa, purchase plum tomatoes. They have a heartier texture and maintain their shape without becoming mushy. For a green salsa, known as salsa verde, choose tomatillos, which look like green tomatoes but have a stronger, more pungent flavor. If you want a combination of sweet and spicy, add chopped avocado or mango to your salsa ingredients. You can also add more flavor with chopped cilantro, garlic or citrus juice.
Preparation
Use a sharp knife to dice the ingredients. Keep the pieces as uniform in size as possible so they equally distribute throughout the salsa. The preparation method for salsa depends on the desired texture. If you want a more rustic and thick salsa, stir your salsa ingredients together in a bowl and chill in the refrigerator for about one hour before serving. For a smoother salsa, add half the ingredients into a food processor or blender and puree them, then add them to a bowl with the other half of the chopped ingredients. This gives a smooth texture without being completely pureed and soupy. Salsa may be heated in a saucepan until it warms through or serve it cold. Store leftover salsa in an airtight container in the refrigerator for up to three days or in the freezer for about two to three months. Whisk defrosted salsa before serving to prevent it from being watery.
Accompaniments
Salsa is Mexican in origin, so serve it atop your favorite Mexican dishes, such as enchiladas, tacos, quesadillas or burritos. You can also make it an appetizer and serve it with tortilla chips. Choose tomato-based salsa for picky eaters because it has a milder flavor. Save the tomatillo-based salsa for the fans of stronger tastes. If you decide to use a sweet ingredient in your salsa, pair it with a meat that soaks up the salsa's flavor, such as chicken or pork. The complex flavors of the salsa should be the star of the entrée and not have to compete with strong flavors from the main dish.
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