Cilantro Salsa Recipe | The Gracious Pantry (2024)

FAQs

What is the key to good salsa? ›

If there is a “secret” to making a great salsa, it's using very fresh, in season, very ripe tomatoes. Your favorite recipe will tell you everything else.

We like Dried Cilantro best in Mexican dishes; add it to bean dips, salsas, soups, or mix it in with sour cream or Greek yogurt and use it as a topping for burritos, chili, enchiladas, or tacos. It makes a delicious Roasted Salsa Verde or Harissa Couscous.

Lastly, if you prefer fresh herbs in your salsa, I recommend adding them once you open a jar. This is for taste and appearance, as fresh herbs, like chopped cilantro, will turn very dark green once canned. You can use a small amount of dried herbs if you'd like.

You don't have to, but you could

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them.

Balance flavors; add salt, vinegar, lime juice, bottled hot sauce, and pinches of sugar, tasting frequently, until you achieve the perfect balance of sweet, savory, salty, sour, and spicy.

A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

Fresh cilantro – I recommend cutting off any large, thick stems, but blending in some of the thin, smaller stems, along with the leaves is totally fine. Lime juice – fresh squeezed, always for this recipe! You're using all fresh ingredients, so grab a lime and squeeze it in for the best flavor.

For salsas and curries, many find the cilantro stems add a pleasant amount of concentrated cilantro flavor. If your recipe doesn't specify on the inclusion of stems, use your best judgement. For instance, pico de gallo is usually made with cilantro leaves.

The acid ingredients in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice. Lemon juice is more acidic than vinegar and has less effect on flavor.

Beverly Acosta has a lot of kitchen tips, but one of her best is also one of the simplest.

Why does my canned salsa taste sour? ›

The acid in salsa - whether from vinegar or lime juice - essentially pickles it and makes it a preserve. It may ferment a little more, but that isn't really bad. It just might alter the taste to the point that it is no longer to your liking.

For mild salsa, use banana peppers, Anaheim peppers, and/or canned diced green chile peppers. For medium salsa, add one finely chopped jalapeno to the mix. For hot salsa, add two finely chopped jalapeno peppers or the even hotter serrano peppers.

Enhanced flavor: Boiling concentrates the natural flavors of the tomatoes, resulting in a more vibrant and delicious salsa. Improved food safety: Boiling tomatoes helps eliminate any potential bacteria or contaminants that may be present.

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

Salsa can be smooth or chunky, but it gets most of its flavor from fresh produce and herbs like cilantro.

Start by using a 2:1 weight ratio on your Tomatoes VS. Onions for a properly balanced salsa. Don't worry, you don't have to weigh ingredients every time you want to make salsa. Just know that a typical plum tomato weighs approximately 100g (3.5oz), and a largish white onion will weigh 300g (10.5 oz.)