Best fresh salsa recipe: 59 photos
Homemade Salsa
FAQ
The foundation of Mexican salsas lies in the use of fresh and locally sourced ingredients. Traditional salsas are often made with a combination of tomatoes, onions, garlic, chilies, and herbs, but the variations are endless.
To brighten up your salsa add fresh tomatoes', onions, jalapenos or Serrano Chile's and definitely add cilantro and lemon juice for added punch roast the peppers and tomatoes that will make store bought salsa taste like home made.
Testers sampled both salsas blind, alone and with tortilla chips. The Health Nut: Homemade; The homemade looks and tastes fresher and healthier. I wouldn't serve store-bought to guests.
Always make sure to store your salsa away from direct light to help it reach its full shelf-life potential. An open jar of store-bought salsa lasts about 2–4 weeks in the fridge, but you should always check for signs of mold, fuzz, funky smells, and any other signs that something is awry before diving in.
What's the difference between salsa and restaurant-style salsa? Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely.