Homemade salsa is just on another level than the store-bought version. It packs more flavor and kick, and you can always adjust it to your personal preference. Best of all, salsa isn’t all that hard to make. You just need to avoid making the following mistakes.
Using Any Tomatoes You Got
Not all tomatoes work well in salsa. You want to use variants that are meaty and not too juicy, which will result in thicker and more uniform salsa. Some examples are Roma and plum tomatoes.
Not Doing Enough Prep Work
Don’t just throw in the tomatoes as they are. Commit to extra steps of removing the plum and seeds of the tomato to have the best salsa.
Using the Wrong Kind of Salt
Opting for table salt is a risky move as the iodine will affect the flavor of the salsa. Instead, opt for kosher salt that has no additives. Also, salt in batches and test after each one to get the perfect outcome.
Getting Too Anxious
You probably want to eat your salsa as soon as you make it. But don’t. Instead, let it marinate for an hour or so. This will allow the ingredients to combine and will result in the best flavor possible.
