As National Journal reports, the classic “Seinfeld” character George Costanza estimated that salsa would one day be the most popular condiment in the United States. 20 years later, salsa is the number one selling dip in the country, surpassing even the most American of condiments, the humble ketchup.
The incredible popularity of pico de gallo salsa dips and other classic versions has led many Americans to wonder how to make authentic Mexican salsa at home. If you’re one of the many wondering how to make authentic Mexican salsa, you’ll be pleased to see that making a delicious iteration of this divine food actually isn’t hard at all. You simply need to follow some tips from the pros.
How to Make Authentic Mexican Salsa at Home
- It’s All About Freshness
- You Have to Use the Best Tomatoes for Salsa
- Cold Prep isn’t the Only Way to Go
As the popular lifestyle blog Tips from a Typical Mom suggests, the first step to an authentic salsa is the quality and freshness of your ingredients. Sure, you can probably make a passable salsa by using canned chile peppers, canned tomatoes, and powdered garlic, but if you can get your hands on fresh versions of those ingredients, you’ll notice the difference the second the first red drop touches your tongue.
It’s no secret that tomatoes are the most important ingredient in salsa, which is why you need to make sure you’re using only the best kinds of this berry bearing nightshade. As you might imagine, different types of salsas call for different types of tomatoes. As written on the popular cooking and foodie community ChowHound, plum tomatoes are perfect for traditional red salsas, as they hold their firmness and flavor well, even after being diced up. If you’re looking to make a salsa verde, any green variety will work, but tomatillos offer a salty bite that other varieties can’t match.
Too many home cooks make the mistake of thinking that since salsa is served cold, it can be prepared cold. As Epicurious details, however, there are many versions of salsa that are first cooked to help meld the flavors of the different ingredients together. Others simply require you to roast the chile peppers over an open flame before adding them to the salsa; this imparts a killer smokey flavor. While there are plenty of salsas that require no heat at all, be sure to do your research to ensure you get the flavors just right.
Do you fancy yourself something of a connoisseur of the many different types of salsa? What would you say home cooks most often get wrong when trying to build a classic mild salsa dip at home? Share your thoughts in the comments below. This is a great source for more.