Salsa

Fresh salsa lasts 5-7 days refrigerated in an airtight container. Jarred salsa, once opened, keeps 1-2 weeks in the fridge. Cooked salsa freezes better than fresh pico de gallo.

Drain excess liquid from fresh salsa before serving to prevent tortilla chips from getting soggy

Roast tomatoes, onions, and peppers before blending for deeper, smokier flavor

Add a pinch of sugar if your tomatoes are too acidic

Let salsa rest 30 minutes after making to allow flavors to meld

Tortilla chips and nachos

Tacos, burritos, and quesadillas

Grilled chicken, fish, or steak

Scrambled eggs and breakfast burritos

Black beans and rice

Over-blending fresh salsa into a puree instead of leaving some texture

Using out-of-season watery tomatoes that make salsa bland and thin

Adding cilantro stems without chopping finely, leaving stringy bits

Not adjusting salt and acid—salsa needs both to taste balanced