The simple mixture of tomatoes, onion and chile peppers is ubiquitous at Mexican restaurants and many of us probably have a jar in our fridge right now. But for truly outstanding flavor, skip the jarred stuff and make your own, writes Kelly Brant.
The ideal salsa — in Brant’s opinion — includes a variety of colors and textures and strikes a balance of tangy acidity, spicy heat and just a hint of sweetness. The sweetness can be natural and subtle such as that from the base fruit (ripe tomatoes, peaches, mango, pineapple) or from the addition of a pinch of sugar or drop of honey, or hit two notes with one ingredient and add a splash of citrus juice for sweetness and acidity.
For other tips and recipes, read Wednesday’s Arkansas Democrat-Gazette Food section.