Salsa Building Blocks

There are no hard-set rules for salsa making. Just begin with a traditional base of tomatoes or tomatillos, or a more creative one of pineapple, sweet potato, mango, carrot or whatever you have on hand.

Next, you’ll need something for some heat, such as fresh or dried peppers. Charring or roasting peppers brings out a smoky flavor.

Then add traditional ingredients such as onion, garlic, salt and pepper. While cilantro is a standard addition, you can veer off to try mint, basil, oregano or other herbs. You may want to add a bit of oil into your salsa, too.

Texture is chef’s choice; for a smooth salsa, prepare in a blender, but if you prefer chunky salsa, hand-chop the ingredients. For a compromise, blend only half the ingredients. You can leave the ingredients raw for a bright, fresh flavor, or cook for a deeper, sweeter taste.

While assembling your salsa, think about balancing the colors and the textures, as well as the flavors such as sweet, spicy, salty, sour and savory. Use a splash of lemon and/or lime, a drizzle of honey, a handful of roasted corn kernels, or shredded radish or cabbage.

A Sampling of Salsa Suggestions

Pomegranate, Mango & Black Bean
Fresh Cherry
Grilled Zucchini
Jalapeño-Corn
Grilled Pineapple & Poblano

Ways to Use Salsa

Spice up shrimp, chicken or pork
Top pancakes with a sweet salsa rendition
Incorporate into omelets
Liven up boring burgers
Kick up your casseroles
Customize tacos, burritos or quesadilla dip
Jazz up slow cooker meals
Next-level baked potatoes
Provide unique chili choices
Create flavorful marinades