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. All salsas should be chilled.

Choose 2 from this category

Vegetables and Fruits for the salsa:

Tomato, English Cucumber, Capsicum;all colours, 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

Spices for the salsa:

Choose 3 from this category for the salsa:

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

Choose any or as much from this category for the salsa:

Fresh herbs for the salsa:

Cilantro

Flat-leaf parsley

Dill

Chives and Onion Chives

Garlic chives

Choose the Aromatics for the salsa: 

1 -2 from this category. Dried Aromatics include:

 Dried hot chilli powder, paprika, cayenne, crushed seed coriander, dried mint, dried basil, dill tips etc

Seasonings for the salsa:

Choose 1 from this category

Salt and pepper

Paprika, smoky, sweet, hot

Sumac

Toppings for the salsa:

Choose 1 from this category

Vegan parmesan

Nutritional Yeast (Nooch) UK.

Choose 1 from this category for the salsa:

Lime quarters

Lemon quarters

Fresh Mint

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.