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How to Make Great Fresh Salsa

Four Secrets

Tired of wasting money on jarred salsa that falls short of the fresh flavor you crave? Making your own salsa is both cost effective and simple, if you know the secrets! Here are four top tips for making the best salsa on the block:
  • It's all in the timing. Making great salsa is an art of timing: make it too early, and it will turn into lumpy mush. Make it too late, and the flavors won't have time to blend. Ideally, you want to make your salsa twenty-four hours in advance, no more, no less.

  • Experiment! Don't be afraid to try new, unusual ingredients in your salsa blend. Grated carrots, cubed cucumber, diced radishes, or tiny chunks of mango make great additions that will get your dinner guests talking.

  • Spice it right. Too often, the spiciness of salsa overpowers the other flavors. What you want is balance, just enough hotness to enhance the other flavors, but not so much that all you taste is HOT! Start with just a small amount of hot peppers, and taste as you go, slowly adding more peppers to the mix as needed so you won't go overboard. If you like your salsa very mild, try adding just a small amount of the juice from the peppers but leave out the peppers themselves.

  • Use roma or cherry tomatoes. They're cheaper than full-size tomatoes, and often more flavorful.

Now that you know the top tips, it's time to start creating your ultimate salsa recipe. Tomatoes, cilantro, onions, and hot peppers form the base. Core the tomatoes so that you don't get too many seeds in the salsa, but keep a little of the tomato juice in the mix. Add in the other ingredients, cover, and keep in the refrigerator overnight until it's time to enjoy your dish. Serve with fresh tortilla chips, or use as a garnish to accompany your next Mexican meal.