12 Reasons Homemade Salsa Is Better
Is there any better afternoon snack or simple appetizer than chips and salsa? We don’t think so. But if you’re using jarred salsa, you aren’t really getting the full experience. Yes, there are plenty of tasty jarred options out there, but when you make the switch to homemade salsa, you’ll go from good to transcendent.
To prove our point, here are 12 of our favorite homemade salsa recipes. The only problem is choosing which one to make first.
Let’s start with the basics: restaurant-style salsa. There’s something so irresistible about it, and now you can make it at home. The surprising trick? Using canned tomatoes, which also means you can make this recipe year-round.
The charred corn in this recipe gives this salsa a smoky, sweet taste that can’t be beat. It’s perfect with chips or atop your favorite greens for a ready-made salad.
This unusual salsa recipe proves two things: First, salsa doesn’t have to have tomatoes, and second, salsa doesn’t only have to go on chips. Branch out and try pairing it with goat cheese or melted brie instead.
This sweet-savory, crunchy-creamy salsa is a sure winner for friends who like something a little different. Just be sure to taste-test your jalapeños first so you know how spicy your salsa will be.
We’re big fans of fermented foods, and this salsa has a serious bite. You can ferment it for up to a week to get that desired level of fizziness, but it can be ready in as little as two or three days.
If you prefer a mild salsa, this is a great recipe to try. The pineapple and bell pepper are pretty sweet, and the cilantro adds a bit of a bite. Of course, if you want it to be spicy, you can easily add some jalapeños.
You might be most accustomed to putting pico de gallo on top of your tacos or burrito bowls, but let us tell you that this version stands on its own perfectly. The fresh tomatoes and the bite of the cilantro is everything we want in a salsa.
This green salsa recipe is one of our favorites for using up a bunch of cilantro. Tomatillos are inexpensive, and you can blend this recipe up in no time.
We’re obviously fans of regular pineapple salsa as well, but roasted pineapple salsa takes the dip to a whole new level. The caramelized sweetness of the pineapple is a revelation.
As much as we love this recipe, we only make it during a few months of the year when peaches are truly at their peak. Be sure to give it enough time to chill and let the flavors meld, even though you’ll want to eat it immediately.
Yes, you could make this full meal, but you can also just make the mango-avocado salsa. The creamy texture of both are perfectly suited to each other, and the jalapeño gives it a bit of a kick.
This rhubarb salsa might be the most unusual on our list, but it’s also one of our favorites. There’s only a limited window for it, though, so make sure you take advantage of it during rhubarb season.