Of all the condiments, I think salsa is my favorite. Talk about adding another flavor level to your dishes. Salsa is the Spanish word for sauce, either cooked or uncooked. When you say salsa, most people immediately think of a tomato and jalapeno mixture, but you can make a salsa out of pretty much anything from pineapple to pomegranates. Mediterranean salsa verde is made with capers, parsley, basil, and garlic. I love how vibrant and fresh salsa tastes and how it brightens the plate. You can spoon salsa over grilled meats, poultry and seafood, use it as pasta sauce or even slather it on bread to improve your favorite sandwich.
The main ingredients are cooked or raw fruits or vegetables. The supporting cast includes peppers (either sweet or spicy), onion, citrus juice and fresh herbs. The combinations are endless.
Salsa is super easy to make. Think of it as a miniature salad. It’s all about dicing your ingredients so that they blend well together and the flavors deepen. Salsa mixed with onion and citrus juice will keep for a day or two in the fridge. Over time, the onions take over and the acid from the citrus begins to ‘cook’ the salsa, making it soggy. My advice is to keep the onion and citrus juice separate until ready to serve and your salsa will easily keep for 3 or 4 days.