What components (chunkiness, sweetness, spiciness, etc.) make the best salsa?
I personally love a chunky salsa that's not too hot (I love hot stuff, just prefer not to make the food I put salsa on that much hotter than it already is.)
I don't know that there is just one answer. For me, it depends entirely on what the salsa is being paired with, what it's use will be.
A finer cut spicy salsa would be good with chicken, a chunkier one with some sweet for a nice quesadilla... Just depends.
I don't think the chunkiness matters as much as that fresh ingredients are used. Even the herbs should be fresh herbs. It makes a huge difference in the overall taste.
I think a good salsa has a culmination of precise flavors, that are easily identifiable. Sweet and spicy, soft and crunchy. Love when I can smell the cilantro and onions with some citrus juice. Then the instant texture and flavor of the tomatoes and the sour/sweet citrus juice, then the slow after burn of the pepper.
While out in Southern California, I got to experience the most amazing salsa. It was called Pico De Gallo aka Salsa Fresca. This is the real deal when it comes to the best all around salsa. In fact its soo good, that me and my friends put some in a bowl with a spoon and it eat by itself.
Ingredients - Tomatoes, onion, cilantro, and chili, and sometimes a little squeeze of some citrus juice of your choice, all fresh and uncooked
For me it would be chunkiness and spiciness. Freshness is key too. All ingredients must be fresh. Oh you're making me feel for some right now. Yum!
When it comes to salsa I really like mine chunky and spicy not to hot but with a good bite and if you add some fresh herbs you will really have some thing going salsa is really uncooked heaven on a plate.
I believe it to be a delicate combination of all of them. Most tomato based salsas have a bit of sweetness to them. As for chunkiness, the chunkier the better for me. The hearty bites burst forth with the freshness of the product, savory flavor can come from a dash of tomato paste, and spicy is always welcome. If you need a mild salsa, you shouldn't be eating it. Green chili salsa I believe should always be spicy and never sweet, the one exception to my previous statement.
It really is a matter of preference; know your guests and their preferences, and the flavors and components of the food it will be put on. Always remember, a salsa is meant to enhance, not over power or provide the flavor.
As with any food, it is a matter of one’s own opinion and desires.
As always, live light, eat well, and enjoy the bounty of the earth
I like to make my own salsa. I like chunky but not to sweet or spicy. I use salsa on eggs, tortilla, beans and most meats as well as a chip dip
To me, it's more about freshness and quality of the ingredients. The salsa in Mdasfx's photo looks just about perfect.
I have to agree, I like my salsa chunky and not super hot. How hot I like it depends on what I'm eating it with. As far as sweetness goes, I don't like my salsa being very sweet at all.
by Peeples 5 years ago
How do I make my home made salsa less spicy?Ok so I made a big batch and I guess I put too many peppers in it because now my husband can't eat it. Can I just add more tomato or is there another way to calm the amount of heat? I don't want to ruin it or waste it, any ideas?
by Crochetliens 8 months ago
How do I tone down a spicy buffalo sauce?I made a dish that has loads of buffalo sauce but it is way to spicy. What are things I can use to tone it down so my mouth doesn't disintegrate?
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