Tomato Salsa

Always refrigerate commercially prepared salsa after opening. Homemade salsa should also be refrigerated and consumed within a few days.

For a smoother salsa, pulse ingredients briefly in a food processor instead of chopping by hand.

Adjust the heat by adding more or fewer jalapeños or serrano peppers, and consider removing the seeds and membranes for less spice.

Let your homemade salsa rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tortilla chips

Tacos and burritos

Grilled chicken or fish

Nachos

Scrambled eggs or omelets

Using overly ripe or watery tomatoes, which can make the salsa mushy.

Not draining excess liquid from chopped tomatoes, leading to a watery consistency.