May 01, 2012
Tips for Making the Salsa/Tips for Doing the Salsa:
Whether you’re using it in a burrito, an enchilada, or an empanada, or even just for dipping, a good jar of salsa is great in a pinch. But if you’re serving it with a nice piece of fish, or chicken or beef, you’re going to want to start from scratch. Pouring a premade, processed jar of salsa over a grilled, fresh, swordfish steak is like pouring a can of Sprite over a 1995 Chateau Margaux. It’s just not right.
Sure, homemade salsa requires a lot of chopping, but the recipe combinations are endless, there is a large margin for error, and as long as you follow a few basic rules, you can turn out delicious salsa every time.
First, sharpen your knife. There’s nothing worse than chopping fresh tomatoes, or fresh herbs, with a blade that’s made for cutting butter. If you’re in a hurry, go ahead and use your food processor. The flavor will still be there, but the texture will not.
Second, it’s best to work with what’s fresh. Avocados will ripen if left out for a few days, but the rest of your salsa ingredients are a different story. Try to buy locally grown tomatoes, and remember, pretty doesn’t necessarily mean delicious. If it looks beautiful, but doesn’t smell like the garden (or a tomato), take a picture of it, don’t eat it. The same goes for pineapples, mangoes and peaches—best wait until they’re in season. It’ll be worth it.
Third, seed the tomatoes. It might seem kind of silly, but it’s simple, and your salsa will be less watery and have more body.
Fourth, use fresh limejuice, even in a pinch. If you forget the limes, send someone back to the store. It will make all the difference in freshness and flavor.
And finally, go easy on the cilantro. Not everybody loves it.
Tips for Doing the Salsa:
