Finding out that great tasting food is also good for you makes for wonderful news. Gourmet salsa sold at all major supermarkets includes a varied range of flavor options. Though usually based on tomatoes, manufacturers have begun to add many other ingredients to make their products unique and reach the salsa loving portion of spenders.
Regular styles generally come in three forms: mild, medium and hot. Main ingredients include some kind of tomato, such as roma or tomatillo, roma being a popular choice because of its firm flesh while there is little juice inside. Added to these are onions, sweet peppers and tomato paste if preserving, among other things. Cilantro really tops it off with a fresh and aromatic finish.
Adventurous eaters might enjoy the addition of hot peppers. Banana, green chili, jalapeno: each has its own flavor and heat ranking. Some salsa lovers would say it has to be spicy to be salsa, but not all cultures can handle the heat.
Experimentation leads manufacturers to come up with novel ideas. These keep customers trying their products without getting bored while also attracting new consumers to the cause. Try a fruit version made from mango, pineapple, raspberry or peach. Selections might be based on ingredients common to an area, something consumers might be interested in if they seek to eat locally produced foods and support regional business.
Instead of fruit, stick to a variation on savory forms. Some continue fat-free. Others have been given additional fats for flavor and also protein. Make a real meal out of garlic and olive salsa.
Making salsa at home requires just fresh, firm produce and sharp knives. Ensure that hot peppers are never handled with bare hands but gloves instead as even a thorough washing will not completely remove irritants from the skin. Preserving this dip simply requires additional acids such as vinegar. At restaurants, some chefs make their own versions not meant for preserving, just serving. These frequently feature just the basic, fresh ingredients without paste or vinegar. Try one made from tomatoes and onion finely diced, lemon juice and cilantro.
For a jar or bowl of this dip to be considered gourmet, consumers are the best judges. Quality is critical. Highly creative variations are the mark of a professional touch. To find the best, one can still look in supermarkets though specialty shops will carry more unusual lines.
Consumers find that salsa can be a simple dish on its own or the perfect complement to a bowl of nacho chips. Spread some onto a sandwich, fill a baked potato with your tomato-based dip. Top with sour cream. Spread over a bean burrito or make a fancy lasagna exchanging regular Italian sauce with Latin flavors.
Gourmet Salsa
Regular styles generally come in three forms: mild, medium and hot. Main ingredients include some kind of tomato, such as roma or tomatillo, roma being a popular choice because of its firm flesh while there is little juice inside. Added to these are onions, sweet peppers and tomato paste if preserving, among other things. Cilantro really tops it off with a fresh and aromatic finish.
Adventurous eaters might enjoy the addition of hot peppers. Banana, green chili, jalapeno: each has its own flavor and heat ranking. Some salsa lovers would say it has to be spicy to be salsa, but not all cultures can handle the heat.
Experimentation leads manufacturers to come up with novel ideas. These keep customers trying their products without getting bored while also attracting new consumers to the cause. Try a fruit version made from mango, pineapple, raspberry or peach. Selections might be based on ingredients common to an area, something consumers might be interested in if they seek to eat locally produced foods and support regional business.
Instead of fruit, stick to a variation on savory forms. Some continue fat-free. Others have been given additional fats for flavor and also protein. Make a real meal out of garlic and olive salsa.
Making salsa at home requires just fresh, firm produce and sharp knives. Ensure that hot peppers are never handled with bare hands but gloves instead as even a thorough washing will not completely remove irritants from the skin. Preserving this dip simply requires additional acids such as vinegar. At restaurants, some chefs make their own versions not meant for preserving, just serving. These frequently feature just the basic, fresh ingredients without paste or vinegar. Try one made from tomatoes and onion finely diced, lemon juice and cilantro.
For a jar or bowl of this dip to be considered gourmet, consumers are the best judges. Quality is critical. Highly creative variations are the mark of a professional touch. To find the best, one can still look in supermarkets though specialty shops will carry more unusual lines.
Consumers find that salsa can be a simple dish on its own or the perfect complement to a bowl of nacho chips. Spread some onto a sandwich, fill a baked potato with your tomato-based dip. Top with sour cream. Spread over a bean burrito or make a fancy lasagna exchanging regular Italian sauce with Latin flavors.
Gourmet Salsa
