How To Make Your Salsa Dance

[Alberta Louise]

This is a formula on salsa. It is not unlike what 'Do Re Mi' is to music. The base ingredients in salsa are what notes are to song. e.g., Red Onion, Cilantro and Lemon or Lime quarters are the base and that is what we build on.

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Vegetables and Fruits:

Tomato, English Cucumber, Capsicum, Red Chillies, Green Chillies, Habanero, Serrano, Jalapeno, Mango, Pineapple, Spring Onion, Shallots, Red Apple, Green Apple, Kalamata olives, Black Spanish olives, green olives, vacuum-packed herbed green olives, Garlic, Papaya, Jicama

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Spices:

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Paprika, Coriander, Cumin, Peri-Peri, Chilli powder, Peppers, Caraway seeds, Chipotle powder, Cayenne, Dill tips, 5-spice for the fruit macho nachos, Cloves, Allspice

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Fresh herbs for the salsa:

Cilantro

Flat-leaf parsley

Dill

Chives and Onion Chives

Garlic chives

the Aromatics: 

dried aromatics include  Dried hot chilli powder, paprika, cayenne, crushed seed coriander, dried mint, dried basil etc

Seasonings:

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Salt and pepper

Paprika, smoky, sweet, hot

Sumac

Toppings:

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Vegan parmesan

Nutritional Yeast

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Lime quarters

Lemon quarters

Fresh Mint

All salsas should be chilled

Tofu can be added

Tabasco sauce or the equivalent hot pepper sauce can be added to taste

[Alberta Louise]

I have not yet mentioned chunks of avocado in a salsa and another idea is poblano juice (2 tablespoons) from the poblano can makes for another spectacular salsa. F.Y.I. all salsas should be chilled. If in a hurry snap freeze the salsa for at least 10 minutes in the freezer part of the fridge. A splash of rice vinegar in all salsas works wonders.