A cracking-good salsa has that ‘once you start, you can’t stop’ quality – after you taste it, your hand gets a mind of its own and starts shifting between the tortilla chips, the salsa and your mouth with reckless abandon. The secret to delicious salsa is the fresh ingredients, as well as a few sneaky secret additions, just like we do it at Guzman y Gomez. Here are a few tips to turn you into a salsa-making superstar.
Building on the basics
Salsa, which is Spanish for sauce, is like the buddy-cop partner of Mexican food – they might not seem compatible at first, but damn do they get results! The key to making your own great salsa is starting from the ground up with the best ingredients.
Tomatoes are the foundation of any good salsa. If you want some seriously good dip, you’ll need some seriously ripe and scrumptious tomatoes, whether that’s Roma, hot-house or deep-red cherry. Be warned: you can mix your salsa with all the zesty, spicy, delicious and fresh ingredients you want, but if your tomatoes are bland and boring, then you’re going to have bland and boring salsa.
Depending on how hot you like it, you can add various levels of spice using traditionally Mexican chillies, such as poblanos (mild), jalapenos (spicy), serranos (hot) and habaneros (extremely hot). If you remove the inner white membranes and seeds, you can play with the heat of each chilli and make them more palatable for those who don’t really enjoy a firestorm in their mouth. If you don’t vibe with the spice life, you can replace the chilli with capsicum to give your salsa a dash of sweetness.
Top-notch salsa always includes raw onions, which add texture. Red onions will add sweetness to your dish, while white onions will make it tangy and sharp. Some people also like to add spring onions, instead of white, red or brown onions, to garnish to their salsa. For the spice lovers, be aware this will take away from the chilli’s heat.