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Salsa Recipe Remix

There are as many versions of good ol' red and green salsa as there are cooks making them. Many don't follow a set recipe and are instead just mixes of chopped whatever is at hand. Salsa is usually a hit or miss variation of tomatoes, onions, peppers and garlic. This leads to a lot of mediocre salsas out there. Following a tried and true recipe for salsa is just as important as following a proper recipe for your entrees and baked goods.

Basic red salsa should have a balance of texture, tomatoey richness, and peppery heat, while green should have a fresh, not-too-sour piquancy. Remix your attitude towards salsa-making with the recipes below, which begin with solid renditions of the classic red and green salsas. Roasting the tomatoes for the red, and including just the right measure of sour zing from tomatillos for the green, remixes basic salsas from condiment afterthoughts to unforgettable starring flavor roles.

Roasted Tomato, Onion and Red Pepper Salsa

Roasted Tomato, Onion and Red Pepper Salsa Get the recipe

Green Pepper, Cilantro and Tomatillo Salsa

Green Pepper, Cilantro and Tomatillo Salsa Get the recipe

Once you master red and green salsa, try a salsa that is essentially a complete meal featuring fresh, frozen or grilled seasonal sweetcorn and beans.

Grilled Corn Salsa

Grilled Corn Salsa Get the recipe

Corn, Red Pepper and Black Bean Salsa

Corn, Red Pepper and Black Bean Salsa Get the recipe

Then venture into new salsa territory with a fruity mango-infused version that satisfies both a sweet tooth and that unrelenting salsa craving.

Mango Salsa

Mango Salsa Get the recipe

Whatever your recipe, keep these salsa-making tips in mind:

  • Add a dash of ground chipotle pepper for heat and smoky depth.
  • Thicken runny salsa by adding an ounce or two of organic tomato sauce. Go easy – you don't want to overpower your fresh ingredients.
  • The juice from half a lime is a must for fresh salsas. Zing!
  • Let fresh salsa sit in the refrigerator for 20 minutes before devouring. Don't seal during this time, because doing so will make your onions too pronounced.
  • Use a chopper or food processor with a pulse button and chop in quick spurts while stirring in between to avoid liquifying your tomatoes.
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