Tailgating season is in full swing, and that means tasty game-day spreads! Whether you prefer wings, ribs, or chili, the choices are endless. But let’s talk about salsa—if you’re just opening a jar, you’re missing out on something fresh and exciting.
Making homemade salsa might seem tricky, but it’s simpler than you think. I spoke with Chef Samantha Hill from Omni PGA Frisco and Chef Victor Davila from Grass Clippings in Tempe, Arizona. They both agree that the best salsa comes from fresh ingredients and a few key techniques.
Start with Flavor
Chef Davila emphasizes flavor. He suggests using cilantro and green onions to enhance the taste without overpowering it with spices. “A little lime juice is crucial,” he says, but be mindful not to squeeze too hard. Over-squeezing can bring out unwanted bitterness from the rind.
Chef Hill adds another tip: don’t skimp on salt! Many home cooks under-season their salsa. “Taste as you go,” she advises. Fresh ingredients vary in flavor, and your taste buds should guide your seasoning.
Forget the Heat
Contrary to popular belief, salsa doesn’t have to be spicy. Chef Hill prefers focusing on freshness and acidity over heat. “You can enjoy a flavorful salsa without burning your tongue,” she points out. Keeping it bright will showcase the main ingredients beautifully.
Texture Matters
When it comes to texture, personal preference reigns. Chef Hill often roasts vegetables for her salsa. She likes to use a food processor but stresses the importance of using the pulse option to maintain control. Over-blending can turn a vibrant salsa into a watery mess.
On the other hand, Chef Davila loves chopping by hand. “You can control how coarse or fine your salsa is,” he explains. Good knife skills can elevate both the taste and presentation.
Try Something New
A customer favorite at Chef Davila’s restaurant is his Caribe Pineapple Salsa. It swaps out tomatoes for pineapple, which adds a mix of sweetness and acidity. “Choose juicy, ripe fruit,” he advises, suggesting plums or gooseberries as other fun options.
Caribe Pineapple Salsa Recipe
Ingredients:
- 1.5 kg ripe pineapple chunks
- 1 kg yellow Caribe pepper
- 300g white onion, quartered
- 250g yellow bell peppers
- 150g fresh lime juice (about 5-6 limes)
- 150g soy sauce
- 100g carrots, cut into small chunks
- 40g scallions, chopped
- 25g Habanero pepper, finely chopped
- 15g Kosher salt
- 15g cilantro, chopped
- 10g fresh ginger, grated
Preparation:
- Grill or broil the peppers, pineapple, onion, and carrots until charred and tender. Remove skins from bell peppers and Caribe chiles.
- In a mortar and pestle or food processor, muddle and chop all ingredients.
- Taste and adjust seasoning if needed.
In a world where many seek the convenience of store-bought goods, creating your own salsa can be both rewarding and delicious. Why not give it a try this tailgating season?
