Preparation

Salsa and Picante use the same basic ingredients, but the preparation comes with some differences. While salsa almost exclusively uses fresh ingredients, Picante can contain cooked tomatoes or sautéed onion in some variations. Also, salsa is usually mixed while Picante gets blended.

Hotness Level

Salsa can be hot or mild, depending on your preferences. However, Picante is almost always hot, especially when you stumble upon the authentic Mexican variety. The nature of the sauce is contained in the name since “Picante” means spicy or hot in Spanish.

Texture

Salsa is usually chunky, coming with bits of veggies that you can distinctively taste. Picante, on the other hand, contains more finely chopped veggies and has a thinner, more sauce-like texture.

Use

Most of the time, you will use salsa as a dip for tortilla chips or a sidedish to traditional Mexican dishes. Picante goes better as a condiment, being usually poured over tacos or added to salads and chicken.

The post Salsa vs. Picante: What’s the Difference? appeared first on foodisinthehouse.com.

This easy, colorful salad makes a perfect side dish for curries and rice, hummus and pita, or grilled meats or fish. Leftovers will also make a great addition to your lunchtime wraps.

For best results, use the best ripe tomatoes you can find. You could also add mint leaves instead of, or as well as, the dill and cilantro.

View this post on Instagram

A post shared by Carmel Bella Farm | ℓιѕα (@carmelbellafarm)

Ingredients:

• 4 large tomatoes or 2 cups cherry tomatoes, diced
• 1 green Romano pepper, diced
• 1 small red onion, diced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• Juice of half a lemon
• 2 tablespoons toasted sesame seeds
• 2 tablespoons canola oil
• 2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Urfa chili

Instructions:

1. Mix all ingredients together. Leave to sit for around 30 minutes so the flavors combine.
2. Enjoy as a bright and flavorful side salad.
3. Store any leftovers in an airtight container. They will keep for a couple of days in the refrigerator.

The post Make This Herby, Zingy Chopped Tomato Salad appeared first on foodisinthehouse.com.

Stir Into Mac and Cheese

Known to some families as a classic “hack”, there’s something about the spicy, tomatoey goodness of salsa that just kicks macaroni and cheese up a notch. Whether you’re eating boxed mac or homemade, salsa can add flavor as well as more nutrients thanks to its vegetable content.

View this post on Instagram

A post shared by Mike – Chili Pepper Madness (@chilipeppermadness)

Simmer it With Scrambled Eggs

A common easy Chinese breakfast dish is “tomato and egg”, which uses some mirin and soy sauce and is served over rice. It’s easy and delicious, and you can make a “Mexican” take on the dish by using salsa instead of tomatoes and skipping the umami ingredients.

View this post on Instagram

A post shared by Yoni (@yonitriedit)

Cook Meat in It

Salsa is kind of like a one-hit simmer sauce, ready-made for cooking chicken or fish to lend them some extra flavor. You can then spoon some salsa on top for an easy and healthy topping.

View this post on Instagram

A post shared by Dario Jorge Ivani (@panes_recetas_en_casa)

The post 3 Unexpected Uses for Salsa appeared first on foodisinthehouse.com.

Tomato Troubles

You won’t have to worry about thickening your salsa if you make sure it’s not watery in the first place. Using the types of tomatoes that don’t yield too much liquid, such as Roma tomatoes, is a good place to start, but you should also drain your tomatoes in advance.

View this post on Instagram

A post shared by Serene Herrera | Texas Recipes (@houseofyumm)

Additional Ingredients

If the damage has been done and your salsa turned out too watery, you can add additional ingredients to the mix to make it thicker. Other veggies, such as avocados, jalapeño peppers, and bell peppers, can absorb some of the moisture, bulk up your salsa and make it even more delicious.

Using Thickeners

If you don’t want other veggies to overpower the flavor of tomatoes, using thickeners is your best bet. Cornstarch or arrowroot are the first that come to mind, but tomato paste can also act as a thickener when it comes to tomato-based salsa.

View this post on Instagram

A post shared by Jami Boys | An Oregon Cottage (@anoregoncottage)

The post Top 3 Tips for Thickening Your Salsa If It Turns Out Too Watery appeared first on foodisinthehouse.com.

Ingredients:

• 4 salmon filets
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 avocado, diced
• Seeds of one large pomegranate
• 1 tablespoon honey
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves
• 3 tablespoons onion, chopped
• 1 small jalepeno, chopped
• Salt and pepper to taste

Instructions:

1. Combine pomegranate, avocado, onion, jalepeno, honey, lime juice, cilantro, mint, 1 tablespoon olive oil, salt, and pepper in a large bowl. Let the salsa chill in the refrigerator to marinate while you cook the salmon.
2. Heat remaining olive oil in a nonstick pan over medium-high heat until shimmering.
3. Sprinkle salmon filets with salt, pepper, paprika, and garlic powder.
4. Cook the salmon skin side up for about 5 minutes. Reduce heat to medium and flip the filets. Continue cooking about 4 minutes more.
5. Top the salmon with the salsa and garnish with additional cilantro and lime juice to taste.

The post Your New Favorite Salmon Recipe appeared first on foodisinthehouse.com.

Roasted Tomato

1. On a baking sheet, place tomatoes that have been quartered, whole garlic cloves, and quartered onions.
2. Bake at 375F for about 20 minutes, checking on the garlic and taking it out once it’s golden.
3. Place all the ingredients in a food processor or high-speed blender along with lime juice, salt, and cilantro.
4. Blend until the desired consistency, shorter for chunkier salsa, and longer for smoother.

Tomatillo Salsa Verde

1. Peel the skin off the tomatillos and rinse the sticky residue off of them.
2. Halve them and roast them in the oven for 5-7 minutes until they begin to char.
3. Place them in blender or food processor with lime juice, cilantro, jalapeno peppers, onion, and salt. You can also add garlic if you want.
4. Purée until super smooth and serve!

The post Two Salsas To Make Every Day A Party appeared first on foodisinthehouse.com.

Preparation

Salsa and Picante use the same basic ingredients, but the preparation comes with some differences. While salsa almost exclusively uses fresh ingredients, Picante can contain cooked tomatoes or sautéed onion in some variations. Also, salsa is usually mixed while Picante gets blended.

Hotness Level

Salsa can be hot or mild, depending on your preferences. However, Picante is almost always hot, especially when you stumble upon the authentic Mexican variety. The nature of the sauce is contained in the name since “Picante” means spicy or hot in Spanish.

Texture

Salsa is usually chunky, coming with bits of veggies that you can distinctively taste. Picante, on the other hand, contains more finely chopped veggies and has a thinner, more sauce-like texture.

Use

Most of the time, you will use salsa as a dip for tortilla chips or a sidedish to traditional Mexican dishes. Picante goes better as a condiment, being usually poured over tacos or added to salads and chicken.

The post Salsa vs. Picante: What’s the Difference? appeared first on foodisinthehouse.com.

This easy, colorful salad makes a perfect side dish for curries and rice, hummus and pita, or grilled meats or fish. Leftovers will also make a great addition to your lunchtime wraps.

For best results, use the best ripe tomatoes you can find. You could also add mint leaves instead of, or as well as, the dill and cilantro.

View this post on Instagram

A post shared by Carmel Bella Farm | ℓιѕα (@carmelbellafarm)

Ingredients:

• 4 large tomatoes or 2 cups cherry tomatoes, diced
• 1 green Romano pepper, diced
• 1 small red onion, diced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• Juice of half a lemon
• 2 tablespoons toasted sesame seeds
• 2 tablespoons canola oil
• 2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Urfa chili

Instructions:

1. Mix all ingredients together. Leave to sit for around 30 minutes so the flavors combine.
2. Enjoy as a bright and flavorful side salad.
3. Store any leftovers in an airtight container. They will keep for a couple of days in the refrigerator.

The post Make This Herby, Zingy Chopped Tomato Salad appeared first on foodisinthehouse.com.

Stir Into Mac and Cheese

Known to some families as a classic “hack”, there’s something about the spicy, tomatoey goodness of salsa that just kicks macaroni and cheese up a notch. Whether you’re eating boxed mac or homemade, salsa can add flavor as well as more nutrients thanks to its vegetable content.

View this post on Instagram

A post shared by Mike – Chili Pepper Madness (@chilipeppermadness)

Simmer it With Scrambled Eggs

A common easy Chinese breakfast dish is “tomato and egg”, which uses some mirin and soy sauce and is served over rice. It’s easy and delicious, and you can make a “Mexican” take on the dish by using salsa instead of tomatoes and skipping the umami ingredients.

View this post on Instagram

A post shared by Yoni (@yonitriedit)

Cook Meat in It

Salsa is kind of like a one-hit simmer sauce, ready-made for cooking chicken or fish to lend them some extra flavor. You can then spoon some salsa on top for an easy and healthy topping.

View this post on Instagram

A post shared by Dario Jorge Ivani (@panes_recetas_en_casa)

The post 3 Unexpected Uses for Salsa appeared first on foodisinthehouse.com.

Tomato Troubles

You won’t have to worry about thickening your salsa if you make sure it’s not watery in the first place. Using the types of tomatoes that don’t yield too much liquid, such as Roma tomatoes, is a good place to start, but you should also drain your tomatoes in advance.

View this post on Instagram

A post shared by Serene Herrera | Texas Recipes (@houseofyumm)

Additional Ingredients

If the damage has been done and your salsa turned out too watery, you can add additional ingredients to the mix to make it thicker. Other veggies, such as avocados, jalapeño peppers, and bell peppers, can absorb some of the moisture, bulk up your salsa and make it even more delicious.

Using Thickeners

If you don’t want other veggies to overpower the flavor of tomatoes, using thickeners is your best bet. Cornstarch or arrowroot are the first that come to mind, but tomato paste can also act as a thickener when it comes to tomato-based salsa.

View this post on Instagram

A post shared by Jami Boys | An Oregon Cottage (@anoregoncottage)

The post Top 3 Tips for Thickening Your Salsa If It Turns Out Too Watery appeared first on foodisinthehouse.com.

Ingredients:

• 4 salmon filets
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 avocado, diced
• Seeds of one large pomegranate
• 1 tablespoon honey
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves
• 3 tablespoons onion, chopped
• 1 small jalepeno, chopped
• Salt and pepper to taste

Instructions:

1. Combine pomegranate, avocado, onion, jalepeno, honey, lime juice, cilantro, mint, 1 tablespoon olive oil, salt, and pepper in a large bowl. Let the salsa chill in the refrigerator to marinate while you cook the salmon.
2. Heat remaining olive oil in a nonstick pan over medium-high heat until shimmering.
3. Sprinkle salmon filets with salt, pepper, paprika, and garlic powder.
4. Cook the salmon skin side up for about 5 minutes. Reduce heat to medium and flip the filets. Continue cooking about 4 minutes more.
5. Top the salmon with the salsa and garnish with additional cilantro and lime juice to taste.

The post Your New Favorite Salmon Recipe appeared first on foodisinthehouse.com.

Roasted Tomato

1. On a baking sheet, place tomatoes that have been quartered, whole garlic cloves, and quartered onions.
2. Bake at 375F for about 20 minutes, checking on the garlic and taking it out once it’s golden.
3. Place all the ingredients in a food processor or high-speed blender along with lime juice, salt, and cilantro.
4. Blend until the desired consistency, shorter for chunkier salsa, and longer for smoother.

Tomatillo Salsa Verde

1. Peel the skin off the tomatillos and rinse the sticky residue off of them.
2. Halve them and roast them in the oven for 5-7 minutes until they begin to char.
3. Place them in blender or food processor with lime juice, cilantro, jalapeno peppers, onion, and salt. You can also add garlic if you want.
4. Purée until super smooth and serve!

The post Two Salsas To Make Every Day A Party appeared first on foodisinthehouse.com.